Sunday, December 21, 2008

Pecan Crusted Pork Chops with Pumpkin Butter

Growing up, one of my favourite things my mom would make was pork chops. I still don't know what she put on them (I'd have to ask), it may have been simply Mrs. Dash and a pan, I need to ask. But I loved them, with a side of macaroni and cheese and green beans or peas, I -adored- those pork chops. Strangely, I rarely make pork chops now... maybe it's becaues I can't quite make them like her's, or maybe it's just because when I'm at the store looking at meats, I gravitate towards beef or chicken, and if I want something special, towards lamb.

But this is great, this is another way for me to use pork chops more, becaues I loved them and I really should. This calls for pecans forming a fried crust-- something I had attempted to do many years ago with chicken and it just... didn't work out for me. Since then, I've sort of learned things a lot better, and these turned out amazing.


This was part of a meal for my boyfriend. As you can see, I still stick with the much desired green beans of my youth, but I have to admit if I were to include macaroni and cheese with the lightly fried, nut coated pork chop I'd probably want to strangle myself. But these marbled potatoes do the trick, and went really well with the sweetness of the apple butter and the savory saltiness of the green beans (yes, I love combos like that).


All in all this was a very 'home cookin' type of meal. The apple butter that topped the pork chops was delicious, and made a few days ago. I still haven't taken a picture of a jar of it, and it's my top priorty when I return to LA (I'm in Colorado right now for the holidays!). It was sweet and spicy, and went well with the crunch of the nuts, even made the whole thing taste... well, butterier.

In the end, I've decided I need to cook more with pork chops. So good. So very good.

As briefly mentioned, I'm currently in Denver Metro area, chilling for Christmas. My thing every year is to make Christmas dinner--this year I'm making lamb. Hopefully I'll get some pictures in, but I'll also likely be taking pictures of food I eat out here, since it seems "special" to me for some reason or another. If I make anything here I'll try posting it, but usually my goal is to cook recipes for my family that I really love. I might try to make them the butternut squash and sage lasagna, and perhaps some wedding cookies. Or at least some for my friends.

Pecan Crusted Pork Chops with Pumpkin Butter
Recipe very very slightly adapted from Closet Cookin'

1/2 cup pecans
1/2 cup panko bread crumbs
4 thin sliced boneless pork chops
freshly ground sea salt and pepper to taste
1/2 cup flour
1 egg (lightly beaten)
1 1/2 tablesoon extra virgin olive oil
1 tablespoon butter
pumpkin butter to top

In a plastic bag, crush the pecans until they're fine. Add the bread crumbs and shake up, then pour into a bowl. Season the pork chops with the salt and pepper, rubbing it slightly into the pork. Then, dredge the pork in the flour, dip into the egg, and press into the pecan mixture. Follow with the rest of the pork chops. When all prepared, heat the oil and butter in a pan on medium. Add the pork chops and saute until just cooked all the way through, with a golden brown crust. About 4-5 minutes per side.
Serve the pork chops topped with pumpkin butter.

Pumpkin Butter
Recipe from Closet Cookin', specifications by me

2 cups pumpkin puree
1 cup brown sugar
1/2 cup Martinelli's Sparkling apple cider
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Simmer all of the ingredients together until most of the liquid has evaporated and the sauce has thickened, jar quickly and refridgerate after opening.

3 comments:

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Anonymous said...

this looks wonderful! i'll be making this tonite ;)

Dazy said...

It is looking fab! I like pork - we have it almost as much as we have chicken, which is a lot. It should keep me busy in the kitchen.