Marinated Pork Chops & Fall Risotto
Autumn Pumpkin Curry Soup
October 24, 2017
Honey Cider Glazed Shrimp
January 11, 2018
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.
Whisk together ingredients.
Place pork chops and thinly sliced onion in the marinade and refrigerate 1-2 hours no longer.
Heat a cast-iron skillet to medium heat and cook pork chops 2-4 minutes per side. Remove pork chops and set aside.
Place 2 tablespoons butter in the skillet to deglaze. Add marinated onions and a few spoon fulls of the marinade to skillet and cook over low heat until caramelized.
Add pork chops back to pan and baste with onion butter mixture for 2-3 minutes. Serve over Fall Risotto recipe below.
In a stockpot warm stock over medium heat until simmering
In a separate pot warm olive oil over medium.
Add chopped onions and continue to stir until translucent.
Add rice and garlic, toast until rice is translucent.
Turn down the heat and add cider to deglaze the pan.
Ladle in ½ cup of warm broth and stir to combine. Stir constantly.
Keep adding broth ½ cup at a time until rice is al dente, approx 20 minutes.
Stir in roasted beets and squash until warmed.
Remove from heat and stir in rice and seasoning. Add to bowl and top with toasted walnuts and cranberries.
Ingredients
Directions
Whisk together ingredients.
Place pork chops and thinly sliced onion in the marinade and refrigerate 1-2 hours no longer.
Heat a cast-iron skillet to medium heat and cook pork chops 2-4 minutes per side. Remove pork chops and set aside.
Place 2 tablespoons butter in the skillet to deglaze. Add marinated onions and a few spoon fulls of the marinade to skillet and cook over low heat until caramelized.
Add pork chops back to pan and baste with onion butter mixture for 2-3 minutes. Serve over Fall Risotto recipe below.
In a stockpot warm stock over medium heat until simmering
In a separate pot warm olive oil over medium.
Add chopped onions and continue to stir until translucent.
Add rice and garlic, toast until rice is translucent.
Turn down the heat and add cider to deglaze the pan.
Ladle in ½ cup of warm broth and stir to combine. Stir constantly.
Keep adding broth ½ cup at a time until rice is al dente, approx 20 minutes.
Stir in roasted beets and squash until warmed.
Remove from heat and stir in rice and seasoning. Add to bowl and top with toasted walnuts and cranberries.