While thinking of how to use pumpkin in a savory recipe on this beautiful fall day, I came up with this recipe. Nothing says fall, like stuffed pork. This pumpkin gravy was both savory and a little sweet. It is a perfect accompaniment to pork. I do not think it would go well with potatoes, however!
The pumpkin lovers in my family really enjoyed this gravy. We even had a dinner guest who was game to try it and really liked it too! Let me know what you think!
serves 8 ( 8 points +)
- 8 ( 6 oz) boneless pork chops
- 1 pouch chicken flavored Stove Top Stuffing
- 2 c. boiling water
- salt, pepper, garlic powder and ground sage to taste
- ⅔ c. canned pumpkin
- 1 c. fat-free chicken broth
- ¼ tsp. ground sage
- ½ tsp. pumpkin pie spice
- ¾ tsp. salt
- 2 T. brown sugar
Preheat oven to 400 degrees and spray a large baking dish with nonstick spray.
Place stuffing mix in a large bowl. Mix with boiling water and let stand for 5 minutes.
Cut pork to, but not through the other side. Sprinkle pork on both sides with salt, pepper, garlic powder and sage. Fill each chop with stuffing. Place pork in baking dish and bake 30 minutes or until cooked through.
Meanwhile, whisk together gravy ingredients in a saucepan. Cook on medium heat for 15-20 minutes, stirring often, until thickened. Serve over pork chops.