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Pork chops with pumpkin sauce and Taleggio cheese

For the meat:

6 pork chops
1/2 cup apple vinager
6 bay-leafs
1 tea spoon coriander
1 clove
Salt & pepper
Olive oil 

Marinate overnight the pork with the vinegar and the herbs.  Next day in a heavy bottom frying pan, cook the meat until is done. When the meat is done add the Zucca sauce and reduce. Serve with Taleggio cheese on top and broil if necessary.

For the sauce:
2 cups butternut squash in cubes
1 cup leeks chopped
1 cup white wine
2 tbsp Mascarpone or cream
1 tbsp fresh parsley chopped or thyme
A pinch of cinnamon powder
Butter
Salt & Pepper

In a sauce pan, cook the leeks and squash until soft. Using a for, make a pure. Add the wine and cook for another 5 minutes. Then add the mascarpone and the condiments. Let reduce until the consistency is like a rich cream.