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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
servings
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
  • 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
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

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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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