Pork Chop with Pumpkin Vegetables

Cut 40 g of butter into cubes and freeze. Remove the peel from the pumpkin, cut the flesh into 1 cm thick lozenges. Peel and quarter shallots, chop pepper, pluck thyme. Season chop with salt and season with pepper. Heat remaining butter and oil, fry the chop in it at high temperature on both sides for 5 min.

Finish cooking in a heated oven at 200 °C (gas 3, convection oven 175 °C). Sauté shallots in the cooking fat, add pumpkin, season with green pepper and 1 pinch of sugar, add stock, cook for 7 min. Season with salt, sugar and vinegar, add butter cubes, thyme.

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