pumpkin spice pork chops

Pumpkin Spice Pork Chops with Creamy Pumpkin Rice

Who’s excited for pumpkin spice everything?! This recipe won’t disappoint. It’s the perfect meal for a cozy fall night, with all the flavors you love!

Chef Scott Hamilton shares how to make pumpkin spice pork chops with a side of rice and balsamic figs.

Find more of Scott’s recipes at www.chroniclesofachef.com, or on Instagram, @chef.scotthamilton

Creamy Pumpkin Rice


  • 1 Cup Long Grain White Rice, Rinsed Uncooked
  • 1 ½  tsp Garlic Minced
  • 1/2 cup Pumpkin Puree
  • 2 oz Taleggio Cheese
  • 2 oz Cream Cheese
  • 1 Tbsp Red Onion, minced
  • ½  tsp Pumpkin Spice Blend
  • 1 tsp Thyme, Fresh Picked
  • ½ tsp Salt
  • ½ tsp Black pepper
  • 16 oz chicken stock
  • ¼ Cup Parmesan, Shredded


  1. Combine Rice, Pumpkin Puree, Taleggio, Cream Cheese, Onion, Pumpkin Spice Blend, Thyme, Salt, Blacker Pepper and 8 oz of Chicken Stock in rice cooker. 
  2. Mix together and follow instructions for rice cooker. 
  3. Once rice cooker signals that it is done add remaining Chicken Stock, and Parmesan, stir rice until cheese is melted and fully incorporated. 
  4. Taste for seasoning. Serve with Pumpkin Spice Roasted Pork Chops and Roasted Vegetables. 

Oven Roasted Pumpkin Spice Pork Chops with Balsamic Figs and Fall Vegetables


Pumpkin Spice Pork Chops

  • 1 lbs Pork, Boneless Loin Chops
  • 3/4 tsp Pumpkin Spice Blend
  • 1 tsp Garlic Minced
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 2 Tbsp Stone Ground Mustard
  • 1 Tbsp Butter, Room Temperature
  • 1 tsp Olive Oil

Balsamic Figs and Fall Vegetables 

  • ½ cup Butternut Squash, ½ in Cubes
  • ½ Red Onion, large dice
  • 4 Brussel Sprouts Quartered
  • 4 Fresh Figs Quartered
  • 4 Mushrooms Quartered
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Olive Oil
  • 1 Tbsp Stone Ground Mustard
  • 1 Tbsp Garlic, Minced
  • 1 Tbsp Thyme, Fresh Picked
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper


  1. Preheat Oven to 450 Degrees Fahrenheit.
  2. In bowl, that can fit Pork Chops, combine: ¾ tsp Pumpkin Spice, 1 tsp minced Garlic, ½ tsp Salt, ¼ tsp Black Pepper, 2 Tbsp Stone Ground Mustard, 1 tbsp Butter and 1 tsp Olive Oil, into a paste. 
  3. Massage paste into pork, cover and set aside.
  1. In a large bowl combine all ingredients for Balsamic Figs and Fall Vegetables
  2. Toss gently so that figs and vegetables are coated evenly. 
  3. Place on non-stick sheet tray in a single layer and place in oven 
  4. Cook for 10 minutes.
  5. After 10 minutes, remove from oven and place marinated pork chops on top of vegetables. 
  6. Cook for an additional 15-20 minutes, until pork reaches an internal temperature of a minimum of 145 Degrees Fahrenheit.
  7. Serve atop Cheesy Pumpkin Rice.
  8. Garnish with fresh Thyme, Shredded Parmesan and any remaining juices left in the pan.