Pumpkin Pork Chops
Transform your dinner table into a cozy autumn retreat with these irresistible Pumpkin Pork Chops, a recipe that combines tender bone-in pork chops with the warm, comforting flavors of fall. Seasoned with cinnamon and nutmeg, the chops are seared to golden perfection before being nestled into a luscious pumpkin sauce made with creamy pumpkin puree, rich heavy cream, aromatic garlic, and a hint of sweet maple syrup. The dish is finished with a touch of fresh thyme and a thickened sauce that gently coats each bite. Ready in just 45 minutes, this one-skillet wonder is perfect for weeknight dinners yet elegant enough for special occasions. Serve with mashed potatoes or roasted vegetables for a hearty, wholesome meal packed with seasonal flavor.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons water
Instructions
Season the pork chops on both sides with salt, pepper, ground cinnamon, and ground nutmeg.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
Reduce the heat to medium and add the butter to the same skillet. Melt the butter, then add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the pumpkin puree, chicken stock, heavy cream, maple syrup, and fresh thyme leaves. Mix until the sauce is well combined and begins to simmer.
In a small bowl, whisk the flour and water together to create a slurry. Gradually add the slurry to the sauce while stirring to slightly thicken it.
Return the pork chops to the skillet, nestling them into the pumpkin sauce. Cover and simmer over low heat for 15-20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Serve the pork chops hot, spooned with generous amounts of the pumpkin sauce. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.7 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3318 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
