Pecan Crusted Pork with Pumpkin Butter

by Melissa on October 29, 2008

This is one of those meals that just screams fall, and boy is it delicious! The crunchy pecan coated pork, topped with the sweet, cinnamony pumpkin butter is a perfect combination. This recipe would be equally delicious with chicken breasts, as well. I served the pork with fresh corn risotto and it was a fantastic dinner. I highly recommend that you make this soon, I know I will be. The only thing I will do differently next time will be to halve the pumpkin butter, this recipe makes way more than you need for the pork and I am still trying to find ways to use up the leftovers.

Pecan Crusted Pork with Pumpkin Butter

  • 1 (14 ounce) can pumpkin puree
  • 3/4 cup apple juice
  • 3/4 cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup pecans
  • 3/4 cup bread crumbs
  • 1 cup flour
  • 2 large eggs
  • 1 tablespoon water
  • 4 (1/2 inch thick) boneless pork chops
  • 1/4 cup oil for frying

Whisk together pumpkin puree, apple juice, sugar, ginger and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.

Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish. Place flour in another shallow dish. Whisk eggs and water together in a third shallow dish. Coat the pork chops in the flour, shaking off the excess. Dip into the egg mixture then press pork chops into the pecan mixture to coat.

Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Adapted from

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