Tuesday, February 3, 2009

LOW CARB Pecan-Crusted Pork with Pumpkin Butter

yield 4 pork chops
  • 1 (14 ounce) can pumpkin puree
  • 3/4 cup apple juice
  • 3/4 cup sugar
  • 1 pinch ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup pecans
  • 3/4 cup bread crumbs
  • 4 (1/2 inch thick) boneless pork chops
  • 1/4 cup oil for frying
  1. Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth.
  2. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
  3. Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped.
  4. Pour into a shallow dish, and press pork chops into the mixture to coat.
  5. Heat oil in a skillet over medium-high heat.
  6. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side.
  7. Remove and drain on a paper towel-lined plate.
  8. Serve the pork chops with a dollop of pumpkin butter.

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