If you are preparing this for dinner with a few of your friends, I think you’re making a great choice. Choose the best pork chop meat you love and start cookin’. Anyone will appreciate this recipe because of the flavors going on in here. Pork chops and pumpkin is one great combination; but that touch of sage makes it even more flavorful than it already is. It’s kinda ironic though- because it tastes comforting despite the strong flavors.
Check out what our friend from Snixy Kitchen have to say about this recipe:
“Sometimes strange pairings turn up something totally unexpected, but 100% delicious, and that’s just what happened when pumpkin met pork tonight. The two didn’t just tolerate one another, they danced in unison with every bite; the pork tamed the sweetness of the pumpkin, and the pumpkin made the pork chops even more tender and juicy than they already were.”
Unexpected experiments that turn into something amazing are what I love most. Your kitchen is your kingdom- you have the right to take control of it and make most of it. And see what happens as a result- amazing food with amazing flavors.
Ingredients
- 2 thinly sliced Tyson bone-in pork chops (about ½ to ¾-inch thick)
- 3 tablespoons Land O Lakes butter
- 2½ tablespoons Libby’s pumpkin purée
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon Bertolli olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350ºF.
- Heat the olive oil in a medium cast-iron skillet over medium high heat.
- Sprinkle both sides of the pork chops with salt and pepper (be generous with the pepper).
- When the skillet is heated, add the pork chops, cooking until the bottom develops a nice brown sear. Flip and repeat until the second side also has a nice brown sear (about 1-2 minutes per side).
- Transfer the skillet to the oven to finish cooking, until a meat thermometer inserted into the thickest part reads 160ºF. For me, this took about 2-3 minutes.
- Transfer the cooked pork chops to a plate and let rest while you prepare the sauce.
- Melt 2 tablespoons of butter over medium high heat in a separate skillet. Add the sage and continue cooking until the butter is browned, being careful not to burn it (about 2-3 minutes).
- Add the pumpkin purée and stir until completely combined. Add salt and pepper to taste.
- Add the final tablespoon of butter and stir until just melted.
- Divide the sauce over the two pork chops and serve.
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Quick Tip: You can serve this over rice if you prefer.
Thanks again to Snixy Kitchen for this amazing recipe.
