Slightly sweet, super creamy Pumpkin Risotto is the prefect counterpoint for hearty bone-in pork chops. Add a dash or two of a jerk-style rub to the pork chops for even more flavor.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
Makes 4 servings
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4 (12-16-Ounce) Bone-In Pork Chops
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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2 Tablespoons Olive Oil
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2 Cups Pumpkin Risotto
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4 Cups Chicken Stock, simmering
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3 Tablespoons Butter, divided
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1/4 Cup Parmesan Cheese
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2 Tablespoons Vegetable Oil
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1 Medium Shallot, thinly sliced
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1 Teaspoon Thyme Leaf
Directions
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Preheat oven to 250°F.
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Season pork chops with salt and pepper. Place on rimmed baking sheet in oven. Roast until internal temperature reaches about 110°F, about 30 minutes. Take care not to overcook as chops will be finished in skillet.
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Meanwhile heat olive oil in large saucepan over medium-high heat. Add Pumpkin Risotto and stir quickly until rice is well coated and opaque, about 2 minutes.
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Add warm stock 1 cup at a time and cook, stirring, until risotto has absorbed stock. Repeat with remaining stock. Remove from heat and stir in 1 tablespoon butter and Parmesan cheese. Taste and adjust seasoning with salt and pepper as desired. Cover and keep warm.
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Heat vegetable oil in large heavy skillet until shimmering. Immediately add pork chops (straight from oven) and cook without moving 1-1/2 minutes or until golden brown on bottom. Flip chops then add remaining 2 tablespoons butter, shallots and thyme to pan. Cook until golden brown on remaining side, basting with melting butter, shallots and thyme.
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Divide risotto between 4 plates. Top each plate of risotto with 1 pork chop and one-quarter of shallots and butter. Serve immediately.