Marinated Pork Chops & Fall Risotto

We are falling further down the rabbit hole of holiday festivities, edging closer and closer to Thanksgiving. But, before we serve our large group of family and friends, we must perfect our dishes to appease all palates. So, let’s join together with this dish and make everyone happy this holiday season.

Enjoy this dish of cider-marinated pork chops & complex fall risotto.

Marinated Pork Chops & Fall Risotto
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
40 minutes
Marinated Pork Chops & Fall Risotto
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
40 minutes
Ingredients
Marinated Pork Chops
Fall Risotto
Servings: people
Instructions
Pork Chops
  1. Whisk together ingredients.
  2. Place pork chops and thinly sliced onion in marinade and refrigerate 1-2 hours no longer.
  3. Heat cast iron skillet to medium heat and cook pork chops 2-4 minutes per side.
  4. Remove pork chops and set aside.
  5. Place 2 tablespoons butter in skillet to deglaze. Add marinated onions and a few spoon fulls of marinade to skillet and cook over low heat until caramelized.
  6. Add pork chops back to pan and baste with onion butter mixture for 2-3 minutes. Serve over Fall Risotto recipe below.
Fall Risotto
  1. In a stock pot warm stock over medium heat until simmering
  2. In a separate pot warm olive oil over medium.
  3. Add chopped onions and continue to stir until translucent.
  4. Add rice and garlic, toast until rice is translucent.
  5. Turn down heat and add cider to deglaze pan.
  6. Ladle in ½ cup of warm broth and stir to combine. Stir constantly.
  7. Keep adding broth ½ cup at a time until rice is al dente, approx 20 minutes.
  8. Stir in roasted beets and squash until warmed.
  9. Remove from heat and stir in rice and seasoning. Add to bowl and top with toasted walnuts and cranberries.
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