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Pork Chops with Pumpkin Cream and Taleggio Cheese

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Pork Chops with Pumpkin Cream and Taleggio Cheese

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Ingredients

Adjust Servings:
600 g (4 Pork Chops) Pork Chops
200 g Taleggio Cheese
3 g Sage
3 g Rosemary
15 g Soy Sauce
1 pinch Salt
40 g Extra Virgin Olive Oil
2 sprig Thyme
For Pumpkin Cream
500 g Pumpkin
100 g Potatoes
500 ml Vegetable Broth
40 g Onion
1 pinch Salt
30 g Extra Virgin Olive Oil
1 pinch Cinnamon Powder
1 pinch Black Pepper
1 pinch Nutmeg

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Cuisine:

A coloured and tasty second dish

  • 80
  • Serves 4
  • Easy

Ingredients

  • For Pumpkin Cream

Directions

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Autumn brings to the table warm and charming colors, such as pumpkin, which with its particular sweetness becomes the perfect ingredient for creams that give an original taste to your dishes. If you are planning a lunch or dinner with friends and you want to amaze them with an inviting and tasty second dish, I have the solution for you: pork chops with pumpkin cream and taleggio cheese! On a velvety pumpkin cream, flavored with nutmeg, cinnamon and a touch of soy sauce, the chops are laid, deliciously tender and flavored with bay leaf and rosemary, all made even tastier by the stringy taleggio. A combination of flavors that gives life to a real pleasure for the palate … Your friends will immediately want to discover the secret of so much goodness!

Steps

1
Done

To prepare the pork chops with pumpkin cream and taleggio cheese, first prepare the vegetable broth, which will be used to prepare the pumpkin cream. Dedicate then to the pumpkin cream: cut the pumpkin into slices, remove the outer peel, remove the seeds, then reduce the pulp first to strips and then into cubes. Peel the potatoes and cut into cubes too.

2
Done

Then take the onion, clean it and chop it finely, transfer it to a pan with the oil and brown them on a gentle flame.

3
Done
30

Once the onion has browned, add the pumpkin to the pan along with the potatoes. Add a few ladles of vegetable broth until you cover the vegetables.
Season with salt and pepper and cook over low heat for 25-30 minutes, adding some vegetable broth occasionally.

4
Done

Once the vegetables are cooked, turn off the heat and start blending with an immersion mixer until a smooth and homogeneous cream is obtained. Add a sprinkling of nutmeg and cinnamon and mix everything; at this point your pumpkin cream is ready, so put it aside.

5
Done

Take the pork chops and beat them with the meat until they are about 1 cm thick, then chop the sage and rosemary and put them in a non-stick pan with a little oil. Put the pork chops in the pan, season with salt and pepper and let them brown on both sides, turning them occasionally with a pincer so that they cook on both sides. Once cooked, remove them from the pan and keep them warm.

6
Done

In the same pot where we cooked the pork chops pour the previously prepared pumpkin cream, add the soy sauce and mix well. Add the chops, cook with the pumpkin cream, then cut the taleggio into slices and place one on each chop. Cook for 1-2 minutes so that the taleggio is melted, sprinkle with thyme leaves, mix well and your pork chops with pumpkin cream and taleggio are ready to be served!

For this recipe, choose not too fat pork chops, given the caloric consistency of the other ingredients, and to keep them tender do not cook for more than 10 minutes total. You can replace Taleggio Cheese with another type of cream cheese like Brie

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