Pumpkin Spiced Compound Butter Pork Chop With Fried Sage Green Beans Recipes

GRILLED PUMPKIN BBQ-GLAZED PORK CHOPS

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.

PUMPKIN-SPICED COMPOUND BUTTER PORK CHOP WITH FRIED SAGE GREEN BEANS

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Stem sage. Mince garlic. Trim ends off green beans. Pat pork chops dry, season both sides with 1/4 tsp. salt and pumpkin spice. 2 Sear the Chops Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean. 3 Cook the Chops and Beans Place green beans and garlic on empty half of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt and a pinch of pepper. Massage oil into beans, then roast until green beans are tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. While pork chops roast, make butter and fry sage. 4 Make Butter and Fry Sage Combine butter, honey, red pepper flakes (to taste) in a mixing bowl. Return pan used to cook chops to medium heat and add 1 tsp. olive oil. Add sage to hot pan and cook until crispy, 30 seconds-1 minute. 5 Finish the Dish Place green beans on a plate. Crumble crispy sage and garnish green beans with sage. Place pork chop next to green beans and top with a dollop of honey butter.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, 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, and press pork chops into the 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.

SPICY FRIED PORK CHOPS

Steps:

• 1. Wash, rinse and pat dry the pork chops. Set aside until needed.
• 2. In a large bowl add the following ingredients; garlic salt, sea salt, black pepper, lemon pepper, cayenne pepper, paprika, cumin, sage, flour and cornmeal. Mix well.
• 3. Put the pork chops in the flour mixture one at a time and lightly coat, shake off any excess flour.
• 4. Put a large frying pan on medium high heat and add the butter and oil. Once hot add the pork chops and fry for 8 - 10 minutes per side, depending on size and thickness of chop.
• 5. Enjoy!

PUMPKIN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery.
• Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it.
• Pour pumpkin mix over the chops.
• Bake chops for 30 minutes or until no longer pink inside.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

SPICED BUTTER-BASTED PORK CHOPS

Steps:

• Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
• Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
• Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.