Ingredients

• 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

Instructions

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