I really wanted to find a way to use my pumpkin butter in a savory dish. I came across this recipe on allrecipes.com that used Pecans. I didn’t have any pecans, plus I’m not a big fan anyway, so I used almonds.
I want to put it over a sweet rice that would blend well with the pork and pumpkin butter – so I decided to make some brown rice with vanilla, cinnamon and sweetened condensed milk. I have to say I thought this was absolutely delicious!! I would definitely make it again. 🙂 I’m pretty sure J liked it as well.
2 boneless pork chops
1 egg white, beaten
1/2 c panko bread crumbs
1/2 c sliced almonds
3-4 T olive oil
2 T pumpkin butter
1/2 c brown rice
1 t vanilla extract
1 cinnamon stick (or about 1/2 t cinnamon)
1-2 T sweetened condensed milk
In a food processor, combine the panko and almonds. Preheat the oil in a large skillet.
Place the egg white in one bowl, the almond/panko mixture in another. Pat the pork chops completely dry and then coat with the egg white, then press into the almond/panko mixture to fully coat. Place into the skillet. Cook for about 5-7 minutes per side, until cooked through.
Meanwhile, cook the rice according to package directions. Add the vanilla extract and cinnamon (stick) at the beginning. About 2 minutes before cooking time is over, mix in the sweetened condensed milk. Allow to sit about 2 minutes after cooking time is over to thicken.
Place rice on a plate with the pork chop over it. Spoon pumpkin butter over the pork chop. So good!! 🙂