Pork Chop & Ratatouille Risotto

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
2. Use scissors to cut open the package of pork chop (a). Place the pork on a plate and season on both sides with a pinch of salt & pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. (Use a pan that can go into the oven). When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
3. Place the pork chops in the pan. Sear for 2 and 1/2 minutes, then use tongs to flip the pork over and sear the other side for 2 minutes. (If you are making 4+ servings, add 1 minute of searing to each side). After searing, place the skillet of pork into your preheated 400 degree oven.and bake for 7 and 1/2 minutes.
4. While the pork chops are baking, make the risotto. Add the stock (b) to a medium-sized saucepan and put it over high heat to bring it up to a simmer. Once the stock is simmering, turn the heat down to medium and add the par-cooked risotto (c) to the pan. Season lightly with a small pinch of salt and pepper. Stir gently. Bring the mixture back up to a simmer and then cook for 1 minute.
5. Add the ratatouille (d) to the risotto. Stir and lightly season with a pinch of salt and pepper. Cook the risotto for 5 minutes.
6. Around this time, the pork chops should be done. Take the skillet out of the oven and place the pork on a cutting board to rest.
7. When the risotto and ratatouille has cooked for 5 minutes, remove the pan from the heat. Add the parmesan & mascarpone (e) to the pan. Stir well to incorporate the cheese into the risotto. Taste and add more salt and pepper if you wish.
8. Spoon the risotto in the center of your serving plates. Serve the pork chop on top of the risotto.