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

1. 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.
2. 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.
3. 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.

Recipe and photograph provided courtesy of Pork, Be Inspired®.