4 (1-inch thick) boneless pork chops
1 cup canned solid pack pumpkin
1 chipotle pepper, snipped into tiny pieces
1 (8 ounce) jar salsa
1/4 cup shredded fresh Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
2 plum tomatoes, seeded and diced
2 tablespoon s chopped fresh cilantro
In a medium saucepan over medium heat, combine pumpkin, chipotle pepper, salsa, Parmesan and nutmeg. Cook until the mixture almost boils, stirring occasionally. Reduce heat to low; cook 10 minutes more, stirring occasionally.
In a small bowl, combine brown sugar, cumin, chili powder, salt and pepper; sprinkle evenly over pork chops; cook 8 to 10 minutes, or until done, turning occasionally.
To serve, spoon a generous 1/3 cup of the pumpkin mixture over the bottom of each of four serving plates. Place pork chops on top of mixture; garnish with chopped tomatoes and cilantro.