Pumpkin Pork Chops
I have made the perfect holiday weeknight dinner! My pumpkin pork chops are tender and juicy, combining sweet and savory fall flavors so well. With my unique blend of herbs, roasted pumpkin and apple on the side, and creamy homemade maple mustard dressing, this recipe is bursting with fresh flavors.
Table of contents
The earthy taste of pumpkin is combined with juicy and tender apples, all roasted in a refreshing, sweet sauce made with citrus, fresh herbs, and fall spices. You will love my delicious final touch; I serve everything drizzled with my creamy maple mustard dressing, which goes so well with the pork!
I love this recipe because it combines sweet, tangy, and savory flavors in one dish. The dry-rub overnight marinade keeps the pork chops moist. This makes them tender and infuses them with incredible flavor, so every bite is like heaven. How can anyone deny a pork dish with pumpkin and apples on the side?
With this recipe, friends and family think it took hours to make, but in reality, it only takes minutes. And since the side dish is included, there is no need to make anything else. Make dessert in advance, so you are set for a weeknight feast; I recommend this delicious pumpkin cream cheese bread.
Why you will love this recipe
- The perfect fall entrée: With pumpkin and fall spices, this pork chop meal is ideal for this time of year. But it is so good; I love making it all year long.
- The marinade keeps it moist: It locks in extra flavor and ensures the meat stays moist. No need to worry about it getting dry as it cooks, and every bite is full of herbs and spices.
- It has a built-in side dish: My recipe has its own side dish. The pork chops are cooked with roasted apples and pumpkin for a delicious side dish seasoned with a blend of herbs and spices designed by me.
What you’ll need to make pumpkin pork chops
Special items
- Baking sheet – I use a large baking sheet for roasting the apples and pumpkin.
- Grill pan – To grill the pork chops.
- Bowls
- Cooking utensils
Ingredients
For the pork chops:
- Pork chops – I use center-cut bone-in pork chops that are about 1½ inches thick.
- Garlic – For the best flavor without bitterness, I prefer to mince my own garlic.I do not recommend garlic powder.
- Thyme – Thyme adds a slightly peppery, sweet, and woody taste with hints of rosemary and lavender.
- Onion powder – I like onion powder for this because it tastes like a cross between raw and cooked onions.
- Paprika – I use smoked paprika because I like the smokiness it adds to the dish. But sweet paprika is also a nice addition to the cinnamon and other sweet flavors.
- Fresh rosemary – Chopped fine, adds a citrus, mint, and piney background with a bit of pepper and sage.
- Olive oil – I highly recommend using extra virgin olive oil for a light taste.
- Salt
- Pepper
For the pumpkin and apples:
- Pumpkin—Forthis, Use a pie or sugar pumpkin. Peel and chop it into one-inch pieces.
- Apples – I like to use Granny Smith apples because they are sweet, tart, and firm. Peeled, cored, and cubed into about one-inch pieces.
- Rosemary – Chopped fine, adds a citrus, mint, and piney background with a bit of pepper and sage.
- Orange zest – Sweeter than lemon zest with a tangy punch and citrusy aroma. Adds a nice zing to the fruit. I recommend zesting the orange yourself.
- Orange juice – Fresh orange juice is best and only takes a few minutes.
- Nutmeg – Reminds me of Christmas with its warm, sweet, and nutty flavor.
- Cinnamon – Goes well with nutmeg, apples, and pumpkin for the perfect fall flavors.
- Olive oil
For the dressing:
- Apple cider vinegar – Adds a beautiful touch of acidity and flavor to the glaze.
- Dijon mustard – For that tangy kick and a little bite. It also adds complexity to the flavor with its white wine and sugar.
- Maple syrup – Gives the dressing pure sweetness and adds thickness as well.
- Sage – For a strong herbal, earthy, and slightly peppery taste that also adds some piney hints.
- Salt
- Pepper
- Olive oil
How to make pumpkin pork chops?
- Mix: First, in a small bowl I mix the dry rub ingredients.
- Marinate: Pat the pork chops dry and mix the rest of the pork chop ingredients in a large freezer bag. Then, I place the pork chops in the bag and seal it up. It goes into the refrigerator overnight, although I flip it over once after about three to four hours.
- Prepare the meat: When I am ready to cook, I remove the meat from the fridge 30 minutes beforehand to let it come to room temperature. In the meantime, I preheat the oven to 400 degrees F and line a baking sheet with aluminum foil or parchment paper.
- Cook the apples and pumpkin: Then, I place the apples and pumpkin in the middle of the sheet. I drizzle them with olive oil and orange juice and sprinkle them with salt and pepper. I sprinkle on the cinnamon, rosemary, orange zest, and nutmeg. When the oven is heated, I place the tray on the center rack and roast them for 30 minutes, turning after 15.
- Cook the meat: While I wait, I add oil to a grill pan on medium-high heat. They must be cooked on one side for about four minutes and the other for three minutes. The internal temperature should be 135 degrees F on an instant-read thermometer. The cooking time depends on the thickness of the meat and the type of grill pan used. After the meat reaches the right temperature, let it rest for at least 15 minutes so the juices have time to be reabsorbed.
- Make the dressing: Afterward, I whisk the dressing ingredients into a small bowl, put it in a mason jar, and shake it until it is well combined. Then, I drizzle on the dressing as soon as the dish is ready to be served.
Expert tip
How to choose the best pork chops
When choosing pork chops for this recipe, I first look for bone-in chops that are at least one inch thick. I prefer 1½ inches thick for a juicy chop. I dislike using boneless pork chops because they tend to be dry. Bone-in chops retain moisture and have more flavor. The marrow and fat around the bone help add both flavor and juiciness. Rib and center-cut chops are my favorites.
Marbling is essential as well. The small streaks of fat add more flavor and tenderness to the meat. The color of the pork should also be considered. It is a significant indication of its health and quality. A high-quality pork chop will be rosy pink with creamy white fat. There should be about 1/8 of an inch of fat around the outside of the meat. Dark pork comes from an older animal and tastes gamey.
Finally, I look for pork chops that are evenly cut and the same thickness. This is important so they cook evenly. A pork chop that is thick on one end and thin on another will cause it to cook unevenly. Most importantly, make sure the date is not expired and the meat does not smell bad.
Recipe variations and add-ins:
- Other cuts: Instead of pork chops, pork steaks would also work for this recipe but trim the fat a lot. Pork steaks have a lot of excess fat.
- Spicy pork: My husband loves it when I add some red pepper flakes and poblano peppers.
- Different dressing: You can use a different dressing, such as Italian, Ranch, or French, instead of the one in my recipe.
- Other fruit: Sometimes, I use pears, pineapples, and peaches instead of apples.
- Bacon: Chopped bacon goes great on this pork dinner. This is something my family really loves.
Serving suggestions:
- I love serving it with my favorite salad, caprese salad. It is an Italian favorite with tomatoes, mozzarella, and pesto.
- Looking for the best wine for this meal? I like light reds such as Pinot Noir and Beaujolais.
- It also goes great with my pumpkin spice latte for the adults and the pumpkin spice hot cocoa bomb for the kids.
- A nice salad would also be perfect with this pumpkin pork chop dish, like this winter panzanella salad.
- For dessert, I like to serve my famous creamy instant pot pumpkin pie. It is perfect for when the oven is full of other things.
Frequently asked questions
Overcooking is the number one cause of dry pork chops. This is why I remove my pork chops from the heat when they reach 135 degrees F. The internal temperature continues to rise as it rests so if I wait until it reaches 145 degrees F, it will be 155 degrees F by the time it is eaten. That is way too hot, and the meat will be dry no matter how much it is marinated.
I make sure I cut mine right before cooking it and I do not cut the pieces too small. They should be around one-inch cubes. Then, make sure the oven is preheated to 400 degrees F. Using a lower temperature will cause the pumpkin to be soggy. In fact, check the temperature of the oven and make sure it is cooking at the correct temperature if you have never done that.
There are two main reasons why pork chops would smell fishy. The first (and most common) reason is that they are spoiled. This should be pretty obvious. They would smell like rotten meat and may even feel slimy. Do not take the risk. Toss them out and eat something else. Another reason could be from boar taint, which male pigs cause, but this is rare. I would still toss it out and eat something else.
Even if they are still pink in the middle, as long as the internal temperature is at least 145 degrees F, they are safe to eat. If the pinkness bothers whoever is eating the pork chops, go ahead and cook them longer. But let them know that the meat may be dried out if it is cooked too long. Letting them check it with a thermometer and read the USDA food chart may help.
How to store:
- Refrigerate: I like to pack my meat and sides separately. They each go into their own airtight container and can be refrigerated for up to three days.
- Freezing: Same goes for freezing although I wrap the pork chops in plastic before putting them in freezer bags. The pumpkin and apples go into a freezer-safe container. They can both be kept frozen for up to three months.
- Defrost: For the best texture and taste, thaw overnight in the fridge.
- Reheating: Place a pork chop in the microwave covered with a paper towel and reheat for one minute. The pumpkin and apples can be reheated in the microwave for 45 to 90 seconds.
More pork chops recipes to try:
Recipe tips:
- Make sure the pork chops have enough room. If they are too crowded, they will not sear properly.
- Remember that the internal temperature will rise another 10 degrees as it rests, so take them off the grill when they reach 135 degrees F.
- Cut the pumpkin into one-inch cubes right before cooking it so it does not get soggy.
- Also, make sure the oven is preheated to 400 degrees F. Check the oven temperature to make sure it is hot enough.
- If the pork chops smell fishy, they are either spoiled or have boar taint. Throw them away and eat something else.
- When it is 145 degrees F, the meat may still be pink in the middle, but according to the USDA, it is safe to eat and will dry out if cooked longer.
Pumpkin Pork Chops
Ingredients
For the pork:
- 4 bone-in pork chops about 1 1/2 thick
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Pumpkin and apples:
- 1 2-3 pound pumpkin peeled and cubed into one-inch pieces – butternut squash also works
- 2 medium apples peeled, cored, and cubed into one-inch pieces – select hard apples, not tender
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 3 tablespoons olive oil
- Pinch of nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Maple mustard dressing:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh sage finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Pork chops:
- Pat dry the pork chops on both sides. A
- Mix the remaining ingredients in a bowl to make a dry rub.
- Rub the mixture onto the pork chops, place them in a zipped lock bag, and refrigerate for at least a few hours and up to 24 hours.
- Let the pork chops come to room temperature before grilling. While they are coming to room temperature, begin the pumpkin and apple side dish.
Pumpkin and apples:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil or parchment paper and set it aside.
- Add the diced pumpkin and apples, drizzle with the olive oil, and add the remaining ingredients.
- Toss to coat evenly and spread the mixture in an even layer.
- Roast in the preheated oven for 30 minutes, turning every 10 minutes.
- While the pumpkin and apples cook, prep the pork chops.
- When ready to grill, place a grill pan over medium-high heat and oil it.
- Add the pork chops to the grill pan and cook for 3-4 minutes per side, until nicely browned and the pork reaches 135 degrees F on an instant-read thermometer.
- Transfer the pork chops on a platter, cover with foil paper, and let rest for 10 minutes.
Maple mustard dressing:
- In a small bowl, whisk all the dressing ingredients until all combined.
Serve:
- Add the roasted pumpkin and apples to a serving plate, add the meat, and drizzle the dressing on top.
- Add some fresh thyme or rosemary and serve. Enjoy!