Hello friends, welcome to my Little Hearth on the Prairie! Today I am joining some of my talented friends in the September Pinterest Challenge. This event is hosted by Cindy of County Road 407. If you are coming over from Our Southern Home let me say, “Welcome to Storybook Cottage”. Our theme this month was to create a new pumpkin recipe. I hope you will enjoy Harvest Porkchops With Apple Pumpkin Sauce. You can scroll down directly to the bottom of the post if you just want the recipe card.
Harvest Porkchops With Apple Pumpkin Sauce
I absolutely adore most of the flavors associated with autumn. Except for pumpkin. I know, I KNOW! So this truly was a challenge for me. I decided that I wanted to try and create a savory recipe. Pork is a go-to for me in the fall and winter. I knew I already loved it paired with my homemade applesauce. But I wondered what would happen if I added pumpkin and bacon. It is DELICIOUS!
Ingredients
- 4 pork chops
- 4 slices of bacon, chopped
- 3 medium apples, cored and sliced thin
- 2 stalks of celery diced
- 1 shallot, diced
- 1/2 cup of pureed pumpkin
- 1/2 cup of apple cider perhaps more if necessary
- 2 tablespoons of Dijon mustard
- 2 sprigs of sage (approximately 15 leaves)
- 2 teaspoons of sea salt (regular salt can work in a pinch)
- 1 teaspoon of cracked black pepper (regular pepper can be used)
- Olive oil for cooking
- Optional: flour for thickening if your apples are really juicy
Preparation
- Preheat oven to 400 degrees ( 204.4°C)
- Prepare all of your fruits and vegetables (dicing and chopping).
- Season porkchops with salt and pepper.
- Heat a small amount of olive oil in a pan/skillet on low to medium heat.
- Add bacon, celery and shallot, Cook until bacon is crisp and vegetables are tender. Remove from pan and set aside.
- Add porkchops to the skillet and brown each side for approximately 2-3 minutes, remove from pan and set aside.
- Add apples, pumpkin, cider, and Dijon mustard to the pan, Cook on low to medium heat until apples are tender. Add in the sage and cook until softened.
- Add back in the bacon, celery and shallot mixture.
- If the mixture is really watery then remove some of the liquid, let it cool for minute and begin adding flour to form a paste. Add the paste back to the apple mixture to thicken it up.
- Tranfer the apple mixture to the bottom of a baking pan. Top with the porkchops.
- Cook until pork is cooked through, an internal temperature of approxiately 140°F (60°C)
Video
For those of you who are visual learners I also made a corresponding video that shares all the steps.
If you wish to view the video in a larger format just click on the black box in the lower left hand corner that says Watch on YouTube.
I served the chops with mashed red potatoes and sauteed zucchini. It’s also yummy over rice and pasta too!
Sweet Guy proclaimed it is now one of his fall favorites! He had two helpings.
Recipe Card
Harvest Porkchops With Apple Pumpkin Sauce
Harvest Porkchops With Apple Pumpkin Sauce is a delicious and healthy recipe perfect for the autumnal season. It's cozy cuisine at its finest.
Ingredients
- 4 pork chops
- 4 slices of bacon, chopped
- 3 medium apples, cored and sliced thin
- 2 stalks of celery diced
- 1 shallot, diced
- 1/2 cup of pureed pumpkin
- 1/2 cup of apple cider, perhaps more if necessary
- 2 tablespoons of Dijon mustard
- 2 sprigs of sage (approximately 15 leaves)
- 2 teaspoons of sea salt (regular salt can work in a pinch)
- 1 teaspoon of cracked black pepper (regular pepper can be used)
- Olive oil for cooking
- Optional: flour for thickening if your apples are really juicy
Instructions
- Preheat oven to 400 degrees ( 204.4°C)
- Prepare all of your fruits and vegetables (dicing and chopping).
- Season porkchops with salt and pepper.
- Heat a small amount of olive oil in a pan/skillet on low to medium heat.
- Add bacon, celery and shallot, Cook until bacon is crisp and vegetables are tender. Remove from pan and set aside.
- Add porkchops to the skillet and brown each side for approximately 2-3 minutes, remove from pan and set aside.
- Add apples, pumpkin, cider, Dijon mustard to the pan, Cook on low to medium heat until apples are tender. Add in the sage and cook until softened.
- Add back in the bacon, celery and shallot mixture.
- If the mixture is really watery then remove some of the liquid, let it cool for minute and begin adding flour to form a paste. Add the paste back to the apple mixture to thicken it up.
- If the mixture is too thick then add in some dditional apple cider.
- Tranfer the apple mixture to the bottom of a baking pan. Top with the porkchops.
- Cook until pork is cooked through, an internal temperature of approxiately 140°F (60°C)
Notes
It is delicious served over rice, potatoes or pasta and served with a green vegetable.
View the step by step video below.
I hope you have enjoyed this latest Little Hearth on the Prairie recipe. Up next is Lora Bloomquist.
Bon Appetit!
Laura
More wonderful recipes are also linked below.
Pork is one of my favorites, too — year round. This looks really delicious. (I love it with apples, too!)
Hope you are recovering well from the travel and festivals. I’ll think of you in England!
I just bought some pork chops and now I have a new sauce to make to serve with them. This sounds absolutely delicious. Definitely on the menu for tonight.
oh my! We are pork lovers here. Plus a great sauce is always a winner. Dinners are just so much better when there is a great sauce involved. Looking forward to trying this.
You had me at bacon I’ll admit I’m not a huge pork lover, but these ingredients look fantastic and really make me want to try it! Thanks for sharing Laura!
I don’t eat meat but my Dad and brothers in law would love this recipe, Laura. I can’t wait to surprise them with it. They’ll be so excited! Thanks so much for the recipe, CoCo
I read CoCo’s comment and thought, aww, you poor thing. LOL! We are all carnivore’s around here and I am seriously going to try this. I know we’ll LOVE it! Thanks for making my mouth water and I’ve just had lunch. 😉
This sounds delicious; I love the combo with pork chops Definitely giving this one a try. I love pork in the Fall. Pinned!
I’m always looking for new recipes, and your apple pumpkin sauce will be a big hit next time we have pork chops! Lovely presentation Laura! It looks absolutely delicious!
What a great savory recipe using pumpkin, Laura! I’m so glad you finally found something you like using this seasonal gourd. 😉 Pinned!
Laura, this recipe looks so delicious! I know my husband and I will enjoy your pumpkin apple sauce! It’s so perfect for a savory seasonal meal! Happy Fall, my friend!
You sound kind of like me about pumpkin. As an adult, I have learned to like it in baked goods and a few other things. I can’t wait to give these a try. We love pork chops in the cooler months. I bet the sauce would even be fabulous over a grilled pork tenderloin.
What a great fall supper this will make! I’m definitely going to give it a try! I’ve got some homemade applesauce that I canned that I want to use!
Thanks for sharing,
Niky
How delicious that looks! What a great combination of flavors. I’m happy to tell you I’ll be featuring this post at Thursday Favorite Things today. 🙂
I love pork, however I cannot cook a good pork chop for the life of me. Thanks for sharing at Love Your Creativity.