Instructions

• Preheat the oven to 375°F (190°C).
• Place the pork chops on a baking tray, pat dry with a paper towel, and season with five spice, salt, and pepper.
• Place a large ovenproof skillet over medium heat and add the olive oil. Once the pan is hot add the pork and sear for 3-4 minutes on each side until golden-brown. Then remove from the pan and discard the oil.
• Place the skillet back onto the stove, reduce the heat, and add the butter, shallot, garlic, rosemary, red pepper flakes, and coconut sugar. Cook for 3-4 minutes. Then remove the skillet from the heat and stir in the pureed pumpkin and chicken broth.
• Add the seared pork chops back into the skillet and spoon the sauce over the top. Place the skillet into the oven and cook for 10-15 minutes or until the thickest part of the pork is cooked through.
• Once cooked, remove from the oven and spoon the pan juices over the pork. Allow the pork to rest for 5 minutes before slicing and serving.