Lunch: Pecan-Crusted Pork with Pumpkin Butter

Recipe by Andrew Benoit This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with a delicious homemade pumpkin butter. (You can always use store bought pumpkin butter if you can find it but homemade i

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pecan-Crusted Pork with Pumpkin Butter

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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

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.
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.
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.