This colorful and flavorful
dish gets its inspiration from the Southwest, using native squash,
smoked jalapeno (chipotle) and favorite spices from this region.
Serve with cornbread and green beans in a vinaigrette dressing.
Southwest
Pork Chops with Spicy Pumpkin Sauce
- 4 boneless pork chops,
1-inch thick
1 cup canned pumpkin
1 chipotle chile in adobo sauce
1 (8-ounce) jar salsa
1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
2 plum tomatoes, diced
2 tablespoons chopped fresh cilantro
- In medium saucepan combine
pumpkin, chipotle, salsa, cheese and nutmeg. Cook over medium
heat, stirring, until mixture almost boils. Reduce heat to low;
simmer 10 minutes, stirring occasionally.
- In small bowl stir together
brown sugar, cumin, chili powder, salt, pepper; sprinkle evenly
over pork chops. Heat oil in a nonstick skillet over medium-high
heat. Add pork chops; cook 8 to 10 minutes, until nicely browned
on both sides.
- To serve spoon about 1/3
cup pumpkin mixture over bottom of four plates; top with pork
chops. Garnish with tomatoes and cilantro.
Serves 4.
Nutrition Facts
Calories 250 calories
Protein 32 grams
Fat 9 grams
Sodium 580 milligrams
Cholesterol 85 milligrams
Saturated Fat 3 grams
Carbohydrates 12 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
