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Description
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.
Ingredients
US|METRIC
- 4 New York pork chops (top loin, 1 inch thick)
- 1 cup pumpkin (canned)
- 1 chipotles in adobo
- 8 ounces salsa
- 1/4 cup parmesan cheese (grated)
- 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 fresh cilantro (chopped)
Directions
- 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 8-10 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- To serve spoon about 1/3 cup pumpkin mixture over bottom of four plates; top with pork chops. Garnish with tomatoes and cilantro.
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