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Pork Chop And Cheddar Risotto

Roasted pork chop, local 1-year cheddar risotto, broccoli florets, greens, strawberry vinaigrette

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500 cal

20 min

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Recipe Ingredients

  • (a) pork chop
  • (b) broccoli
  • (c) vegetable stock
  • (d) par cooked risotto
  • (e) cheddar, grated parmesan
  • (f) strawberry shallot vinaigrette
  • (g) greens

Equipment Needed

  • plate
  • scissors
  • skillet or saute pan
  • wooden spoon
  • tongs
  • small saucepot
  • cutting board & knife
  • salad bowl
  • salad tongs

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. Cut open the package of pork (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the pork in the pan and sear for 2 minutes. Then turn over and sear for another 2 minutes. (If you are preparing 4+ servings, sear the pork chops on both sides for 3 minutes). After searing, put the skillet of pork into your 400 degree oven. Bake for 9 minutes.
  3. While the pork is in the oven, heat a small saucepot over medium-high heat for 90 seconds. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Add the broccoli florets (b) to the pot. Season with a pinch of salt and pepper. Cook for 90 seconds, stirring occasionally. After 90 seconds, remove the pot from the heat and pour the stock (c) over the broccoli. Put the pot back on the heat and bring the stock up to a boil.
  4. Once the stock is boiling, add the par-cooked risotto (d) to the pot. Stir constantly with a wooden spoon until the mixture returns to a boil, then turn the heat down to medium-low to maintain a simmer. Cook the risotto for 3 minutes, stirring constantly.
  5. After 3 minutes, turn the heat off but keep the pot on the warm burner. Add the cheddar and parmesan (e) to the pot. Stir well to blend the cheese into the risotto. Taste and add more salt and pepper if you wish.
  6. At this point, the pork chops should have finished cooking. Pull the skillet out of the oven and place the pork on a plate to rest while you prepare the salad.
  7. Open the container of strawberry shallot vinaigrette (f) and gently stir with a spoon. Add the greens (f) to a salad bowl. Pour the vinaigrette over top. Mix the salad with tongs or your hands.
  8. Spoon the cheddar and broccoli risotto onto your serving plates. Slice the pork into 1/2 inch thick slices and place on top. Serve the salad on the side.
Madison & Rayne Did You Know?

Beverage Pairing

French Burgundy

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