This recipe is Sponsored by FoodSaver®, all opinions are my own.

Aight Guys!!  I can feel the Fall in the air!  This is definitely one of my favorite times of year!  This month,  I’m partnering with FoodSaver® for an awesome Fall inspired dish!  Smoked Pumpkin Stuffed Pork Chops with Candied Pecans and Candied Pumpkin Seeds!

This recipe has a lot of steps, but we are starting off with smoking the pumpkin.  After cutting the pumpkin in half, I scooped all the “guts” out (saving the seeds).  Next, place the pumpkin skin side down on a baking sheet covered in parchment paper.  I have my smoker set to 400 degrees and will let the pumpkin roast for about 40 minutes.  When the pumpkin is probe tender, remove it and allow to cool.

Now time to get those candied pecans going.  Start by melting your butter in a large skillet, then add pecans and allow to toast for around 3 minutes, stirring continuously.  Next, add the brown sugar and continue to cook for additional 2 minutes stirring constantly to allow the sugar to melt.  Stir in cinnamon, salt and water and cook for another 2 minutes, stirring continuously, until water is evaporated.  Next, stir in vanilla until everything is coated.  Finally, pour onto a baking sheet covered with parchment paper and bake for 5 minutes at 300 degrees until lightly crisp.  Remove them and let them cool.

Now onto the main course!!  I’m using 2” thick bone-in Pork Chops.  So in order to make them super juicy, I decided to use the FoodSaver® Preserve & Marinate Container to brine the chops in.  I just used a pre packaged brine for the chops.  So I placed the chops in the Preserve & Marinate Container, poured the brine over them and vacuumed sealed them up.  Now, once again, you normally brine for several hours to overnight, but not this time!  I left these chops in the brine for around 12 minutes and they turned out absolutely amazing!

Once your pumpkin has cooled, scrape out the meat and put it in a bowl.  Add brown sugar, pumpkin pie spice and vanilla and mix until well combined.  Next, you are going to cut a slit in your pork chop, making sure to season the inside before stuffing.  Stuff the pumpkin mixture into the pork chop, pin up the slit we made and season with a sweet BBQ Rub.  I have my smoker set at 275 degrees and cook the chops until they hit an internal temp of 145. (I flipped them half way through the cook).

You can’t go wrong with a Bourbon Glaze right!?  So while the chops are cooking, let’s mix together some molasses, water, Bourbon and apple cider vinegar for an awesome glaze!  Once you get it all mixed up, toss it on the smoker with the chops so it’s hot when you glaze!   When the pork chops get within about 15 degrees of being done, I will start glazing.

Once the chops hit the internal temp we are looking for, bring inside and allow to rest at least 5 minutes.  I took the candied pecans, chopped them up and sprinkled them on top of the chops.  I served it on a small cutting board with a side of those candied pumpkin seeds.  The combination of flavors with the contrast of those sweet crunchy pecans were out of this world!  If you are looking for a great Fall dish, this is definitely the one!  Literally Fall on a plate!

Now, once everyone is done stuffing their face, leftovers are a cinch!  That is if you have any leftovers!  I took the leftover chops and stored them in the FoodSaver® Preserve & Marinate Container, sealed it up and tossed it in the fridge for later!  As far as the pecans and pumpkin seeds, the regular FoodSaver® Vacuum Seal Bags are perfect!