READY IN: 30mins


  • 4largepork chops
  • 12 teaspoonsea salt, divided(to taste)
  • 12 teaspoonblack pepper, divided(to taste)
  • 1tablespooncanola oil
  • 1tablespoonclarified butter
  • 12 cupred onion, finely chopped
  • 2largegarlic cloves, pressed
  • 1cuplow sodium chicken broth
  • 1 12 cupspumpkin puree
  • 12 tablespoonsriracha sauce
  • 12 tablespoonherbes de provence
  • 1teaspoonpumpkin pie spice
  • 2tablespoonsbrown sugar
  • 14 cupheavy cream

    Serving Size: 1 (354) g

    Servings Per Recipe:4

    Calories: 506

    Calories from Fat 273 g 54 %

    Total Fat 30.4 g 46 %

    Saturated Fat 11.6 g 58 %

    Cholesterol 165.3 mg 55 %

    Sodium 427.9 mg 17 %

    Total Carbohydrate13.7 g 4 %

    Dietary Fiber 0.7 g 2 %

    Sugars 8.3 g 33 %

    Protein 43.6 g 87 %


  • Season the pork chops generously on one side with salt and freshly ground black pepper; set aside.
  • In a large skillet over medium heat, add garlic infused oil and when hot, place chops with seasoned side down; season the top side with salt and pepper. Cook until brown and then place them on a baking sheet. Transfer the pork chops to a 200ºF preheated oven to keep them warm while making the sauce.
  • Return the skillet on medium heat and add clarified butter. When hot, add onions and sauté for 1 minute. Add garlic and sauté for 30 seconds. Pour in chicken broth and then pumpkin purée; stir to combine.
  • Reduce heat to medium-low and add sriracha, Herbes de Provence, pumpkin pie spice, ground sea salt and freshly ground black pepper; stir and cook for 2 minutes. Add brown sugar and heavy cream; stir and bring the mixture back to a simmer, about 2 minutes.
  • Spoon sauce over pork chops and put any extra sauce in a small bowl or ramekin. Makes 4 servings.
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