Chops with pumpkin puree

For the puree: in a pot to cook potatoes in boiling water with a pinch of salt (20 to 30 mins).

In another pot, cook the pumpkin (1 cup of water for every 500 gr of pumpkin), with a pinch of salt and oregano, for 5 mins.

Meanwhile, in a pan with hot oil, sauté sofrito for 5 mins, until the onion is transparent. Reserve.

When potatoes and pumpkin are cooked (soft), styling and incoupling stir. With a spoon of mush and stir up to form a puree with small pieces (rustic "type).

Before it is cooled; Place in a pot and add the butter. Beat vigorously about the fire, adding little by little milk (hot) until the puree is with light and creamy consistency. Reserve.

Spice the chops with salt, pepper and oregano. Brown in a pan with hot oil for 10 minutes. Remove them and add some water to the pan to form a broth.

Serve the chops accompanied by pumpkin puree, and sprinkle on it with Merkén and Oregano.