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Roasted Pork Chops With Maple Mustard Sauce And Butternut Squash Risotto

Ingredients
  Butternut squash 1 Cup (16 tbs), peeled and cut into 1/2 inch squares
  Yellow onion 1⁄2 , mince
  Olive oil 3 Tablespoon
  Arborio rice 1 Cup (16 tbs)
  Chardonnay 1⁄2 Cup (8 tbs)
  Chicken stock 3 Pint
  Parmesan cheese 3 Tablespoon
  Unsalted butter 2 Ounce
  Fresh sage 2 Tablespoon, chiffonade
  Pork chops 3 , boneless
  Maple syrup 1⁄4 Cup (4 tbs)
  Grainy dijon mustard 1 Tablespoon
  Fresh thyme leaves 1 Teaspoon
  Kosher salt To Taste
  Cracked pepper To Taste
Directions

GETTING
1. For the Butternut Squash Risotto: In a hot skillet, add a little olive oil and the butternut squash and caramelize.
2. In another skillet, add the minced yellow onion and caramelize. Add the arborio rice and toast for a few minutes.
3. De-glaze with some white wine.
4. Add the browned butternut squash into the arborio rice and mix together.
5. Add a ladle of chicken stock and mix continuously. Repeat until all the chicken stock is completely absorbed.
6. Finish with some parmesan cheese, butter and some chiffonade sage.
7. Adjust salt and pepper. Put a lit on the risotto and let it sit.
8. For the Roasted Pork Chops: Season the pork chops with salt and pepper.
9. Heat a skillet with a tablespoon of olive oil and brown the pork chops on all side. Remove from skillet and let it sit.
10. Add a ladle of chicken stock into the same skillet and cook down.
11. Add maple syrup, grainy mustard, thyme leaves and adjust salt and pepper.

SERVING
12. Plate the pumpkin risotto with the pork chops on the side. Drizzle the sauc

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Browned
Ingredient: 
Pork Chop
Interest: 
Fall
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
3

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