Pork chops and pepper squash puree
10
15
4
No
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 peppers, for presentation
- 4 pork chops, boneless
- 30 ml (2 tablespoons) of rice vinegar
- 15 ml (1 tablespoon) of honey
Preparation
Side-by-side mode- In a large casserole filled with boiling water, cook squash for 20 minutes. Drain, cool down and set aside.
- Preheat at 350°F (180°C).
- In an nonadhesive pan, melt 15 ml of butter then brown artichoke bottoms and red peppers at high heat for 5 minutes. Set aside.
- Slice pepper heads and remove insides with a spoon. Fill up peppers with puree and cook for 15 minutes on the middle grill.
- Meanwhile, in a pan, heat remaining 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.
