1 14oz can of pumpkin purée
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 olive oil
Directions:
Whisk together the pumpkin purée, apple juice, sugar, cloves, ginger and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to med/low and simmer until the mixture has reached the consistency of apple sauce; about 10 minutes.
Meanwhile, pulse the pecans and breadcrumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish and press the pork chops into the mixture to coat.
Heat oil in a skillet over med/high heat and add pecan-encrusted pork chops. Cook until golden brown on both sides; 4 minutes per side. Remove and place on a paper towel to soak up any oil.
Serve with a dollop of pumpkin butter.
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