250 ml, 375 g SELECTED VARIETIES
2.5 - 4 L SELECTED VARIETIES
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.
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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