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Pork chops and pepper squash puree
Author:
Les Cultures de chez nous
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Preparation
10
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Pork chops and pepper squash puree
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Sep 12
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Jan 01
Preparation
In a large casserole filled with boiling water, cook squash for 20 minutes. Drain, cool down and set aside.
Preheat at 350 °C (180 °F).
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.
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