I needed to use up some extra pumpkin and came up with this. Delicious!
What you need:
2 pounds bone-in pork chops (or boneless, we just don't have those here)
Salt and Pepper
1 cup chopped onion
3-4 hot peppers, chopped (something moderately spicy, or else use less)
2 chipotle peppers in adobe sauce, chopped
4 cups pureed roasted pumpkin (see how to roast pumpkin under my Curry Pumpkin Soup post)
1 cup unsweetened applesauce
1 cup hot water with 4 chicken bouillon dissolved into it
1-2 tablespoons soy sauce
3 tablespoons apple cider vinegar
2 teaspoons honey
1 tablespoon garlic powder
1/2 teaspoon sage
2 teaspoons cumin
1 teaspoon chili powder
Start by sprinkling the pork chops with salt and pepper and then searing in a large frying pan on both sides until lightly browned. Remove from pan and set aside. Spray the same pan with oil and saute the onions and the peppers until softened and browned. Add a splash of soy sauce as you do this to help them cook. Next, add the pumpkin, applesauce, water, rest of the soy sauce, vinegar, honey, and spices. Stir to mix. Now put the pork chops back into the pan, spooning the sauce over them until they are covered. Reduce heat and let simmer for 20-25 minutes, occassionally moving the chops around to ensure even cooking and prevent things from sticking to the bottom of the pan. Top with some chopped green onions.
You could serve this over rice or do it my style- over a bed of lettuce. Enjoy!