This colorful and flavorful dish gets its inspiration from the Southwest, using native squash, smoked jalapeno (chipotle) and favorite spices from this region. Serve with cornbread and green beans in a vinaigrette dressing.
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- In medium saucepan combine pumpkin, chipotle, salsa, cheese and nutmeg. Cook over medium heat, stirring, until mixture almost boils. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- In small bowl stir together brown sugar, cumin, chili powder, salt, pepper; sprinkle evenly over pork chops. Heat oil in a nonstick skillet over medium-high heat. Add pork chops; cook 8-10 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- To serve spoon about 1/3 cup pumpkin mixture over bottom of four plates; top with pork chops. Garnish with tomatoes and cilantro.