Ingredients

  • 1 large pepper squash, sliced into large pieces unpeeled
  • 30 ml (2 tablespoons) of butter
  • 6 diced artichoke bottoms, fresh or canned
  • 1 diced red pepper
  • 5 ml (1 teaspoon) of truffle oil
  • Salt and pepper
  • 4 small green pepper, for presentation
  • 4 pork chops, without bones
  • 30 ml (2 tablespoons) of rice vinegar
  • 15 ml (1 tablespoon) of honey
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Preparation

  • In a large casserole filled with boiling water, cook squash for 20 minutes. Drain, let cool down and set aside.
  • Preheat at 350 °C (180 °F).
  • In an nonadhesive pan, melt 15 ml of butter then browns artichoke bottoms and red pepper at high heat for 5 minutes. Set aside.
  • Slice pepper heads and remove the insides with a spoon. Fill up peppers with puree and cook for 15 minutes on the middle grill.
  • Meanwhile, in a pan, heat rest of butter and cook chops for about 6 minutes for each sides at meadium-high heat. Stop the cooking when pork is cooked, but still a bit pink. Remove chops and set onto a warm plate.
  • In a still warm pan, pour vinegar and add honey. Deglaze and pour over chops.

Chef's notes

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