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Herb Grilled Pork Chop and Caramelized Apple Risotto
Prep: 10 min Cook: 25 min Servings: 2by Jonathon Strand1 recipe>the sauce for this dish is a simple reduction of cream and white wine infused with saffron, dijon, shallot, salt and pepper Ingredients
- 2 8oz. bone in Pork Chops
- 1 sprig rosemary
- 1 sprig sage
- 2 cloves garlic
- olive oil
- 1/2 c. arborio rice
- 1 shallot - brun oix
- 2 tbs. unsalted butter
- 1 green apple - diced
- 1 c. chicken stock
- 1/2 c. white wine
- pinch of fresh nutmeg
- 2 tbs. apple cider vinegar
- 4 tbs. sugar
- salt and pepper
- 1 sprig thyme
- 2 tbs. grated parmesan cheese
Directions
- Mince garlic, sage and rosemary and add to olive oil. Rub salt and pepper and oil mixture on the pork chops.Let sit until ready to grill.
- Sautee shallot in butter over a medium heat in a wide pot or sautee pan.
- Add rice and toast lightly.
- Add chicken stock, white wine, nutmeg, thyme, salt and pepper. Add slowly, stirring occassionally and cook until done. Keep hot.
- Grill porkchops until preferred doneness.
- In a seperate pan, sautee apples dry and add sugar. Carmelize until lightly browned but still firm and add vinegar and reduce.
- Add apples to risotto and incorporate parmesan.
- Serve with Saffron Dijon Sauce and Garnish with a dried apple slice.
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