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Pork Chops and Acorn Squash Purée https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-puree-courge-poivree-4713.jpg PT10M PT42M PT52M
In a large saucepan with boiling salted water, cook the squash for 20 minutes. Drain, allow to cool, and set aside. Preheat the oven to 180°C (350°F). In a non-stick pan, melt 15 mL butter, and sauté the artichoke bottoms and red pepper over high heat. Set aside. With a spoon, remove the squash flesh from the skin and put into a food processor. Add the reserved artichoke mixture and a drizzle of truffle oil. Season. Process until the mixture has the consistency of a purée. Set aside. Cut off the top of the green peppers and remove the core, seeds and ribs. Fill with the squash purée and cook for 15 minutes on the middle oven rack. In the meantime, in a pan, heat the remaining butter and cook the chops over medium high heat about 6 minutes on each side. Stop the cooking when the pork is cooked but still a little pink inside. Remove the chops and place on hot plates. In the still hot pan, pour in the vinegar and add the honey. Deglaze and pour over the chops. Serve with cherry tomatoes confit, prepared by heating them for a few minutes over medium heat in a non-stick pan with butter and a touch of sugar.
4
1 large acorn squash, unpeeled, cut into large chunks 2 Tbsp. (30 mL) butter 6 fresh or canned artichoke bottoms, diced 1 red pepper, diced 1 tsp. (5 mL) truffle oil or extra virgin olive oil Salt and freshly ground pepper 4 small green peppers 4 bone-in pork chops 2 Tbsp. (30 mL) rice vinegar 1 Tbsp. (15 mL) honey cherry tomatoes as a side fish 16 to 20 cherry tomatoes 2 Tbsp. (30 mL) butter to taste, sugar
Pork Chops and Acorn Squash Purée

Pork Chops and Acorn Squash Purée

Rate this recipe
3 Votes
  • Gluten-free
4
Pork Chops and Acorn Squash Purée
0:10
Preparation
0:42
COOKING
0:52
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    large acorn squash, unpeeled, cut into large chunks
  • 2 Tbsp.
    (30 mL)
    butter
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    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 6
    fresh or canned artichoke bottoms, diced
  • 1
    red pepper, diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 1 tsp.
    (5 mL)
    truffle oil or extra virgin olive oil

  • Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 4
    small green peppers
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 4
    bone-in pork chops
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    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

    $5.99 /lb

    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    SAVE UP TO $2.00/LB
    Boneless Pork Loin Roast

    Boneless Pork Loin Roast

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    CENTRE CUT 11.00/kg

    SAVE $1.00/LB
    Fresh Pork Tenderloin

    Fresh Pork Tenderloin

    $5.99 /lb.

    Value Pack 13.21/kg

  • 2 Tbsp.
    (30 mL)
    rice vinegar
  • 1 Tbsp.
    (15 mL)
    honey
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    1 kg


  • cherry tomatoes as a side fish
  • 16 to 20
    cherry tomatoes
  • 2 Tbsp.
    (30 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SELECTION BUTTER

    SELECTION BUTTER

    $3.99 ea.

    SALTED OR UNSALTED 454 g


  • to taste, sugar
Imprimer ma sélection

Preparation

In a large saucepan with boiling salted water, cook the squash for 20 minutes. Drain, allow to cool, and set aside.

Preheat the oven to 180°C (350°F). In a non-stick pan, melt 15 mL butter, and sauté the artichoke bottoms and red pepper over high heat. Set aside.

With a spoon, remove the squash flesh from the skin and put into a food processor. Add the reserved artichoke mixture and a drizzle of truffle oil. Season. Process until the mixture has the consistency of a purée. Set aside.

Cut off the top of the green peppers and remove the core, seeds and ribs. Fill with the squash purée and cook for 15 minutes on the middle oven rack.

In the meantime, in a pan, heat the remaining butter and cook the chops over medium high heat about 6 minutes on each side. Stop the cooking when the pork is cooked but still a little pink inside. Remove the chops and place on hot plates. In the still hot pan, pour in the vinegar and add the honey. Deglaze and pour over the chops.

Serve with cherry tomatoes confit, prepared by heating them for a few minutes over medium heat in a non-stick pan with butter and a touch of sugar.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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