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.
- 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)
- 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.