RECIPES | BIG JIM’S BBQ | Sunflower/ Pecan – Crusted Pork Chop with Pumpkin Butter and Sautéed Onions

Big Jim's BBQ Recipe: Sunflower/ Pecan - Crusted Pork Chop with Pumpkin Butter and Sautéed Onions

Sunflower/ Pecan – Crusted Pork Chop with Pumpkin Butter and Sautéed Onions

Big Jim’s BBQ Recipe

September 10, 2015

Oh yea !! It’s that time of the season where I get a chance and experiment with dinners and here’s a good one !!

You will need;

1 (14 ounce) can pumpkin puree
1 cup apple juice
1 tsp of butter
3/4 cup sugar
One pinch of ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1/2 cup sunflower seeds
1/2 cup pecans
2 eggs and milk
3/4 cup bread crumbs
5 (1/2 inch thick) boneless pork chops
1 onion sliced (sautéed in butter)
Salt and freshly ground pepper
1/4 cup oil for frying

So……
Whisk together pumpkin puree, apple juice, butter, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to low, and simmer until the mixture has reached the consistency of creamy-applesauce. Add more apple juice if gets too thick about 8-10 min. Meanwhile, pulse sunflowers, pecans and bread crumbs in a food processor ( Panko is ok but the texture is better with bread crumbs) until the pecans are finely chopped. Pour into a shallow dish, first dip into your egg wash then coat pork chops – make sure you press bread crumb mix firmly salt and pepper ( and/or use Pecan Rub BBQ Seasoning) Heat oil in a skillet over medium-high heat. Then add your breaded pork chops and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with sautéed onions and 1/4 cup of pumpkin butter and any of your favorite sides !!

Enjoy this is easy and tastes very good

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