1 14 ounce (396 mL) can pumpkin purée
¾ cup (175 mL) apple juice
¾ cup (175 mL) sugar
1 pinch ground cloves
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1 cup (250 mL) pecans
¾ cup (175 mL) bread crumbs
4 (½ inch/1.3 cm thick) boneless Ontario pork chops
¼ cup (60 mL) oil for frying
1. Whisk together pumpkin purée, 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.