Pork with Pumpkin

Pork Chops with Apple-Sage Stuffing

Yield: 4 servings


  • 1 slice thick bacon
  • 2 cups fresh, peeled and sliced (1/4-inch pieces) pumpkin
  • 1 medium yellow onion, peeled and sliced
  • 1/2 cup fresh chicken stock or canned chicken broth
  • 1 pound pork butt or shoulder, cut into 1/8-inch strips
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste


  1. In a frying pan or wok, fry the bacon until it is transparent.
  2. Add the pumpkin slices and onions. Stir around in the rendered bacon fat.
  3. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes.
  4. Remove the vegetables from the pan.
  5. Reheat the pan and sauté the pork until done, about 5 minutes.
  6. Add the vegetables to the pan and toss with the cumin, salt, and pepper. Cover for just a moment so that the flavors may develop.