Pork chops with pumpkin cream and taleggio
- Gluten Free
- Energy Kcal 614
- Carbohydrates g 10.7
- of which sugars g 5.9
- Protein g 40.8
- Fats g 45.4
- of which saturated fat g 15.15
- Fiber g 2
- Cholesterol mg 170
- Sodium mg 1508
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
- Note + the time to prepare the broth
PRESENTATION
Pork chops with pumpkin and taleggio bring warm and enchanting colors to the table, like the pumpkin, which with its unique sweetness becomes the perfect ingredient for enveloping and velvety creams that enhance and give an original taste to your dishes. If you have a lunch or dinner planned with friends and want to impress them with an inviting and tasty main course, this recipe is the perfect choice! On a velvety and elegant pumpkin cream, flavored with nutmeg and a hint of cinnamon, the chops are placed, deliciously tender and flavored with bay leaves and rosemary, all made even tastier by the melting taleggio. A combination of flavors that creates a true delight for the palate... Your friends will want to discover the secret of such goodness right away!
Also try the pan-fried pork chops with potatoes and onions, super tasty!
INGREDIENTS
- Ingredients for the pumpkin cream
- Pumpkin 2 cups (500 g)
- Potatoes 3.5 oz (100 g)
- Vegetable broth 2 cups (500 ml)
- White onions 1.5 oz (40 g)
- Fine salt 1 pinch
- Extra virgin olive oil 2 tbsp (30 g)
- Cinnamon powder 1 pinch
- Black pepper 1 pinch
- Nutmeg 1 pinch
- for the pork chops
- Pork chop 1.3 lbs (600 g) - (4 chops)
- Taleggio cheese 7 oz (200 g)
- Sage 1 tsp (3 g)
- Rosemary 3 tsp (3 g)
- Fine salt 1 pinch
- Extra virgin olive oil 2.7 tbsp (40 g)
- Thyme 2 sprigs
How to prepare Pork chops with pumpkin cream and taleggio
To prepare the pork chops with pumpkin cream and taleggio, first make the vegetable broth, which you will need for the preparation of the pumpkin cream. Then focus on the pumpkin cream: cut the pumpkin into slices 1, remove the outer skin, take out the seeds, then cut the flesh first into strips and then into cubes 2. Peel the potatoes 3
and also cut them into cubes 4. Then take the onion, clean it and finely chop it 5, transfer it to a pan with the oil and sauté over low heat 6.
Once the onion is golden, add the pumpkin to the pan 7 along with the potatoes 8. Gradually add some ladles of vegetable broth 9 until the vegetables are covered.
Adjust with salt and pepper 10 and cook over low heat for 25-30 minutes 11, occasionally adding more vegetable broth. Once the vegetables are cooked, turn off the heat and start blending everything with an immersion blender 12
until you get a smooth and homogeneous cream 13. Add a sprinkle of nutmeg and cinnamon and mix everything 15; at this point your pumpkin cream is ready, so set it aside.
Take the chops and pound them with a meat tenderizer until they are about 1/2 inch thick 16, then mince the sage and rosemary and place them in a non-stick pan with a drizzle of oil 18.
Lay the chops in the pan 19, adjust with salt and pepper 20 and let them brown for 5 minutes on each side over medium-high heat 21. It will take a total of 10 minutes if they are not too thick.
Once cooked, remove them from the pan and keep them warm 22. In the same pan where the chops were cooked, pour the previously prepared pumpkin cream 23, add the meat 24.
Let the meat soak in the pumpkin cream 25 for another 5 minutes, then cut the taleggio into slices 26 and place one on each chop 27. Cook for another 2 minutes so the taleggio melts.
Sprinkle everything with thyme leaves 28, mix well and your pork chops with pumpkin cream and taleggio are ready to be served! 30