Pork Chops & Pumpkin Butter inspire a wonderful winter meal the whole family can appreciate.
CHOPS smothered in Caramelized Onions, Pumpkin Butter & Spicy Honey Mustard Sauce
Sauteed Beans & Roasted Garlic ~ Mom's Oven Roasted Potatoes
Step by step recipe break down...
Start with 8 Center Cut Bone In Chops at room temperature. Lay them flat in a deep pan.
Making the Brine for the Chops first, just put 8 Cups of Water in a stock pot and turn the heat on high.
Then begin to add your spices:
- 2 Cloves Garlic Smashed
- 1.4 Cup Chives or Scallions
- 1/3 Cup Salt
- 1 Tbs Black Pepper
- 1 Tbs Celery Seed
- 2 Large Bay Leaves
Bring to a boil & let cook for a few minutes stirring occasionally. Turn off the heat & let the brine cool to room temperature before submersing your Chops.
If you plan on letting your chops brine for longer than 30 min, I would store them in the fridge. If you do this, just be sure to take them out a bit sooner so the chops have time to come to room temperature before you cook them.
Now is a good time to begin prepping our other menu items & recipe ingredients. Here are some things you can do right now:
- Make your Rub
- Clean & Trim 1 Lb Green Beans
- Slice 3 Large Onions for Caramelizing
- Prep your Potatoes & Follow the Instructions under the Roasted Potato Recipe Below
- 1 Tbs Dry Mustard
- 1/2 Tbs Black Pepper
- 1/2 Tbs Coarse Salt
- 1/2 Tbs Garlic
- 1/2 Tbs Onion Powder
- 1 Tbs Parsley
Now that our chops have time to sit again. Let's keep working on other items for our dinner. Now would be a good time to start blanching your green beans, follow the instructions below under the Sauteed Green Beans Recipe.
Move onto your caramelized onions & pumpkin sauce for your chops.
Caramelized Onion, Pumpkin Butter, & Mustard Sauce:
- 3 Large Onions sliced
- Saute in 1/2 Stick Butter
- Season with Salt & Pepper
- Add 1 Clove Garlic & 1 Jalapeno Diced- with or without seeds, depending on heat preference.
- Once the onions are soft and begin to brown after about 5-10 min, turn heat to medium-low and cook the onions caramelizing them for another 15-20 minutes.
- Add & Reduce 3 Tbs Sherry Wine for about 2-3 minutes
- Add the rest of your ingredients:
- 3 Tbs Pumpkin Butter
- 3 Tbs Honey
- 2 Tbs Spicy Mustard
- 2 Tbs Dijon Mustard
- 2 Tbs Apple Cider Vinegar
- Salt to taste
- Cook for 5 more minutes and turn off heat. Let the sauce set.
Once your sauce has set you are ready to begin cooking your chops on the stove top. At this point my oven is already on high heat at 450 degrees roasting my potatoes, if you haven't turned it on, be sure to preheat the oven so it's ready as soon as your Chops are. I like to baste my dry rubbed chops with the sauce at this point to ensure they get a good crust while I am browning them on my stove top. The chop should look like this once you have basted it.
Don't use too much sauce, just enough to coat the Chops, because the largest portion will be used to smother & layer the Chops before we bake them in the oven. Begin browning your chops on the stove top, I like to use a griddle pan. Once you have browned both sides grab an oiled or buttered deep baking dish and ladle a small amount of sauce on the bottom.
Arrange an even layer of pork chops...my dish held 4 in a single layer. Cover the 1st layer with half of the sauce and repeat until you've layered all your Chops. It will look something like this.
Cover & bake in the oven on 450 for about 20-30 minutes. Always be sure to rest your chops in the thickest part of the meat to ensure they are done. When they are completely cooked I like to turn off the oven and let them rest in the warm oven for at least 20 minutes before serving...this will guarantee a very very moist & tender Chop! This extra time also gives you a few minutes to ensure all your side dishes are ready & warm as well. If you have already finished everything, I put the serving platters right in the oven to stay warm with my Chops until everything is ready to be served. Time to enjoy the rewards!
Mom's Roasted Potatoes
- Clean & slice 8-10 Potatoes into wedges
- Toss Potato Wedges in:
- 3 Tbs Olive Oil,
- 1 Tbs Rosemary
- 1 Tbs Thyme
- 1 Tbs Oregano
- 1 Tbs Granulated Garlic (Fresh Garlic tends to burn w the high heat in this recipe)
- 1 Tbs Salt
- 1/2 Tbs Black Pepper
- Preheat your oven to 450
- When you are ready to get this recipe started get a large saute pan hot.
- Pre saute your potatoes on high heat for 5-10 minutes.
- Then lay out flat on a sheet pan covered in aluminum foil.
- Pre Sauteing & laying your potatoes out flat with plenty of room will help to ensure crusty roasted potatoes!
- Bake in the oven turning every 5-10 minutes until golden brown & crispy. Should take anywhere from 20-45 minutes depending on what size you cut them & how much time you spend pre-browning.
- Keep in the oven on warm until serving.
Sauteed Green Beans with Roasted Garlic
- Start by bringing a small saute pan with about 2 inches of water to a boil.
- Salt your water.
- Blanche the Beans for about 3-5 minutes until tender, but still very al dente.
- Drain & Toss in a bowl of ice water blanching the beans to keep them green & crisp.
- Now begin to prepare your roasted garlic.
- Place anywhere from 10-20 Cloves of Garlic in the peel on a piece of tin foil. Drizzle with olive oil & season with salt & pepper. Then wrap the garlic in the foil like a purse.
- Bake your garlic in the toaster oven or your preheated oven on 400-450 for about 20-30 minutes until all the cloves are soft. Let the cloves cool just a bit before you attempt to peel them.
- Now begin to saute your blanched beans with the following:
- 1 Tbs Olive Oil
- 1/2 Tsp Chili Flakes
- 1/2 Tsp Garlic
- Salt & Pepper to taste
- After 2 minutes toss in your garlic cloves, but be gentle. This is how I saute the 2 items together.
- Let the items saute until golden brown or your green beans are tender but crisp.
All in all, this dish seems far more complicated than it looks & there are plenty of ways to simplify this dish. If you'd like my tips for speedy success, get in touch with me & I will be happy to offer you the quick version of this fabulous winter dinner menu! Until then...enjoy your CHOPS!