Whisk together pumpkin puree, apple juice, sugar, cloves, ginger and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low and simmer until the mixture has reached the consistency of apple sauce, about 10 minutes.
Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish and press pork chops into the mixture to coat.
Heat oil in a frypan over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin sauce.