The quintessential food of Autumn, the pumpkin, is actually a Mexican native as well as an ancient food staple.
Thinking about Autumn itself, gives us the opportunity to recognize beautiful ‘moments’ in an imperfect world. Fall is an especially ‘magical’ season that is often overlooked with its stunning foliage,mild weather and pumpkin ‘everything’ food fare. It’s when the green around us is replaced by vibrant orange, bright red and golden yellows. We need to discipline ourselves to linger even if its just for a moment on those things so they will be embedded in our memory like a snapshot in a tattered scrapbook. Soon the color disappears as the frosty white takes its place as time slips away.
These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives.
In keeping with ‘all things pumpkin’, I am making some pumpkin seed crusted pork chops today. Pumpkin seeds, also called pepitas by the Mexican-Spanish. Pepita de Calabaza, meaning ‘little seed of squash’, were actually discovered by archaeologists in caves in Mexico. Aztec cultures used them as both a ritual offering and food.
We found these pork chops real good with the pumpkin seeds giving them a real earthy, nutty flavor.
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- 160 grams ( 1 cup) pumpkin seeds, hulled & toasted
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1 Tbsp butter, melted
- 1 Tbsp flat-leaf parsley, chopped
- 1 cup flour
- 4 large eggs
- 4 boneless pork chops
- 3 Tbsp olive oil
Ingredients
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- In a food processor, combine pumpkin seeds (saving a few whole ones for garnish), panko breadcrumbs & salt. Pulse for a couple of seconds then add melted butter & parsley; pulse a second more.
- Arrange 3 bowls on work surface. Put flour in first bowl, whisked eggs in second bowl & pumpkin seed mixture in third bowl. Coat pork chops in flour, shaking off any excess then dip in eggs & last in the pumpkin seed mixture, pressing down on both sides.
- Preheat oven to 350 F. In a skillet, heat olive oil & brown pork chops lightly on both sides. Place pork chops on a roasting tray & bake for 12-15 minutes. Allow pork to rest 5 minutes before serving. Sprinkle with a few whole pumpkin seeds as a garnish.