Mangez Québec

Pork chops with pepper squash



  • 1 large pepper squash, cut into large chunks with peel
  • 30 ml (2 tbsp.) butter
  • 6 artichoke bottoms, fresh or canned, diced
  • 1 Quebec red pepper, diced
  • 5 ml (1 tsp.) truffle oil
  • Salt and freshly ground pepper
  • 4 small Quebec green peppers for presentation
  • 4 pork chops with bone
  • 30 ml (2 tbsp.) rice vinegar
  • 15 ml (1 tbsp.) honey

Cherry Tomato Side Dish

  • 16 to 20 Quebec cherry tomatoes
  • 30 ml (2 tbsp.) butter
  • Sugar to taste


  1. Cook squash for 20 minutes in a large pot of boiling water. Drain, let cool and set aside.
  2. Preheat oven to 180°C (350°F). Melt 15 ml (1 tbsp.) butter in a non-stick skillet and sauté artichoke bottoms and red pepper for 5 minutes over high heat. Set aside.
  3. Scoop squash off peel with spoon and drop into food processor. Add artichoke mixture and a thin stream of truffle oil. Season. Turn on food processor and allow to run until mixture is completely puréed. Set aside.
  4. Cut top off green peppers and empty with a spoon. Fill peppers with purée and bake for 15 minutes on centre rack.
  5. Meanwhile, heat remaining butter in a skillet and cook pork chops over medium-high heat for approximately 6 min. on each side. Stop frying when meat is cooked but still a little pink. Transfer chops to heated plates. Pour vinegar and honey into hot skillet. Deglaze and drizzle over chops.
  6. Serve with candied cherry tomatoes, prepared by cooking a few minutes in a non-stick skillet over medium heat with a bit of olive oil and a sprinkling of sugar.
MENU Plaisirs maraîchers - 2005

produits utilisés

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