Italian Recipes

Pork Chops with Creamy Pumpkin and Melted Taleggio

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Pork Chops with Pumpkin Cream and Taleggio

Category: Main Courses
Serves: 4

Ingredients:

Ingredient Quantity
Pumpkin 500g
Potatoes 100g
Vegetable Broth 500ml
White Onions 40g
Fine Salt 1 pinch
Extra Virgin Olive Oil 30g
Ground Cinnamon 1 pinch
Black Pepper 1 pinch
Nutmeg 1 pinch
Pork Chops 600g
Taleggio Cheese 200g
Sage 3g
Rosemary 3g
Soy Sauce 15g
Fine Salt (for pork) 1 pinch
Extra Virgin Olive Oil (for pork) 40g

Instructions:

  1. Prepare the Pumpkin Cream:
    Start by preparing the pumpkin, which will form the base of your creamy sauce. Begin by removing the outer skin, scraping out the seeds, and cutting the flesh into thin strips. Then chop it into small cubes. Peel the potatoes and cut them into cubes as well.

    Next, finely chop the white onions and place them in a large pan with 30g of extra virgin olive oil. Sauté the onions on low heat until they turn golden brown. Once the onions have reached this stage, add the cubed pumpkin into the pan. Gradually pour in the vegetable broth, adding a ladle at a time, and stir occasionally.

    Season with a pinch of salt and pepper. Continue adding broth as necessary and adjust the seasoning to taste. Let the vegetables cook through, ensuring they become tender. When the pumpkin and potatoes are soft, remove from the heat.

  2. Blend the Cream:
    Once the vegetables are cooked, use an immersion blender to blend the mixture into a smooth, homogeneous cream. If you prefer a richer flavor, sprinkle in a pinch of nutmeg and ground cinnamon. Stir well to incorporate these spices into the creamy mixture.

  3. Prepare the Pork Chops:
    Take the pork chops and flatten them gently with a meat tenderizer until they are about 1 cm thick. Finely chop the sage and rosemary, and place them into a non-stick pan with a drizzle of olive oil. Place the pork chops into the pan, seasoning with salt and pepper to taste.

    Sear the pork chops on both sides until they are cooked through and golden brown. Once done, remove them from the pan and set them aside to keep warm.

  4. Combine the Pumpkin Cream and Pork Chops:
    In the same pan where the pork chops were cooked, pour in the prepared pumpkin cream. Add the soy sauce and bring everything to a simmer. Gently return the pork chops to the pan, letting them absorb the flavors of the cream for a few minutes.

  5. Add the Taleggio Cheese:
    Slice the Taleggio cheese into thin pieces and add them to the pan. Allow the cheese to melt and become creamy as the sauce continues to heat for 1-2 minutes. Make sure the cheese melts completely into the sauce, creating a rich and velvety texture.

  6. Finish and Serve:
    Sprinkle fresh thyme leaves over the dish for a burst of fragrance and flavor. Stir the ingredients together to mix everything evenly. Once the cheese has melted and the pork chops have soaked up the rich pumpkin cream, your dish is ready to be served.

Enjoy these Pork Chops with Pumpkin Cream and Taleggio as a hearty and flavorful main course, perfect for a cozy dinner. The combination of tender pork, creamy pumpkin, and rich Taleggio cheese offers a delightful balance of textures and flavors that will impress your guests.

Enjoy your meal!

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