Fall BBQ

Fall usually brings in pumpkin spiced everything, which is nothing to complain about as it is always delicious. I have several recipes up on the blog for pumpkin sweets. However, this one is a savory pumpkin recipe. It combines two of my favorite things, fall and BBQ. You can totally use boneless skinless chicken thighs in place of the pork chops or use ribs instead. 

Let's get started.

BBQ Pumpkin Pork Chops Printable Recipe

4 1 inch thick Pork Chops

Kosher Salt 

Freshly Ground Black Pepper

Vegetable Oil

Pumpkin BBQ Sauce

1 Tbsp. Olive Oil

1 Onion, Grated

2 Cups Ketchup

1 Cup Pure Pumpkin Puree

3/4 Cup Chicken Stock

1/4 Cup Brown Sugar

1/4 Cup Maple Syrup or molasses

1/4 Cup Apple Cider Vinegar

1 Tbsp. Chili Powder

2 Tbsp. Worcestershire Sauce

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

1 Tsp. Smoked Paprika

1 Tsp. Pumpkin Pie Spice

1/4 Tsp. Kosher Salt

1/2 Tsp. Freshly Ground Black Pepper

In a medium pot using medium low heat, add in all of the ingredients for the pumpkin BBQ sauce, stir and bring to a simmer. Let it simmer for 20-25 minutes. Making sure to mix constantly. Once it has thickened remove from heat and set aside.

Pre-heat your grill or grill pan to medium high heat. 

Pat your pork chops dry and season with salt and pepper. Oil your grill grates or grill pan and cook the pork chops 4 minutes on each side. Or until the internal temperature reaches 140 degrees Fahrenheit. 

Base your pork chop with a little bit of BBQ sauce on both side and allow it to caramelize on the grill for another minute or so on each side.

Remove the pork chops from the grill and let them rest for 5 minutes.

Serve with remaining BBQ sauce and enjoy.

Corn Mashed Potatoes Printable Recipe

1 1/2 pounds small Yukon gold potatoes

Salt

8 tablespoons (1 stick) unsalted butter

1 small yellow onion, roughly chopped

2 cloves garlic, roughly chopped

2 cups corn, from about 2 ears of corn, or 2 cups frozen and thawed kernels

Freshly ground black pepper

1 1/2 cups heavy cream

Directions

Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.

Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and corn and sauté about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.

Add the sautéed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

Serve and enjoy

Apple Salad Printable Recipe

1 10 Oz. bag of Mixed Greens

1 Apple; thinly sliced

1 Cup Apple Chips

1/2 Tsp. Salt

1/2 Tsp. Freshly Ground Black Pepper

1/2 Cup Extra Virgin Olive Oil

1 Tbsp. Apple Cider 

1/4 Cup White Balsamic Vinegar

3 Tbsp. Honey

1 Garlic Clove

1 Shallot, Thinly Sliced

1 Cup Cherry Tomatoes, sliced

1/4 Cup Dried Cranberries

1/4 Cup Glazed Pecans

1/4 Cup Gorgonzola, crumbled

In a large bowl, add in the mixed greens, apple slices, apple chips, tomatoes, shallot, cranberries, pecans, and gorgonzola. Set aside.

In a small blender add in the olive oil, apple cider, white balsamic vinegar, honey, garlic clove, salt and pepper. Blend until well combined. Taste and adjust seasoning to your liking.

Toss the dressing with the salad.

Serve and enjoy. 

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