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
- Four 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 to 350°F (180°C).
- Melt 15 ml of butter in a nonadhesive pan, 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 peppers with puree and cook for 15 minutes on the middle grill.
- Meanwhile, in a pan, heat the remaining butter and cook the chops for about 6 minutes on each side at medium heat. Stop the cooking when the pork is cooked but still a bit pink. Remove the chops and set them on a warm plate.
- In a still-warm pan, pour vinegar and add honey. Deglaze and pour over chops.
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