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Pork chops and pumpkin


Rate this recipe 4.3/5 (21 Votes)


  • Pumpkin (Two slices no thicker than a centimeter)
  • peas
  • shallots
  • Half an onion
  • A pork chop per person
  • 1 cup salted butter
  • Salt
  • Pepper
  • Balsamic Vinegar
  • A handful of chopped leeks
  • egg


Servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Using a small skillet add butter reserving 3-4 tbsps
- Let butter melt gently in a pan and add, 1 chopped shallot, a tablespoon of balsamic vinegar, and handful of chopped blanched leeks.
- When the butter browns slightly, remove leeks from heat and let cool to room temperature.
- Start cooking the peas in a pan after making the onions. (Season) Once the peas are cooked, take an egg yolk in a bowl with a fork, mash the peas into the egg yolk to get a coherent mixture.
- Finely chop the second shallot.

Step 2

- In a second skillet (preferably copper) on low heat melt the remaining butter and place the sliced ​​pumpkin and shallots, cook until tender.
- Place the pork chops in a skillet over high heat, make sure to season the meat! When it near the end of cooking, remove and keep warm.
- At the end of cooking place a knob of butter on the leek and plate everything!

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