As I was thinking about what to title this post I realized how ridiculous pumpkin butter and pork chop pie sounded, but it is so good! Promise. I originally saw this recipe on the cottage home, and I’ve made it many times in cupcake form, but this was my first attempt in a real pie shell. I was nervous at first because we’ll those little biscuits are so yummy on their own, but this turned out amazingly!
Pumpkin Butter and Pork Chop Pie
- 3 pork chops cubed (I rubbed mine with an Applewood rub before cooking)
- 1/2 cup sour cream
- 1/3 cup pumpkin butter
- 1 T yellow mustard
- 1/3 cup chopped chives
- 1/2 cup shredded cheese
- 1 apricot chopped (optional)
Mix all of your ingredients together. Dump the filing mixture into your pre shell and cover with foil. You don’t want your filing to dry out while your she’ll bakes. Bake at 350° for 20 minutes and then remove the foil. Bake for another 5-10 minutes until the crust is golden brown and everything is bubbly. Pull it out and let it cool for 5-10 minutes. Cut it up and serve while warm!
I also made some garlic green beans in the side. I just cut the ends off the beans and quickly sautéed them in a pan with some fresh garlic and pepper. This recipe was a delicious easy way to incorporate a few different ingredients in a familiar application.
