Grilled 14 oz. Pork Chop, Caramelized Onion & Roasted Red Pepper Risotto
savory, earthy, pungent, buttery
TIME TO EXECUTE
For the Pork Chop:
4 ea. 14 oz. pork chops
1 Tbsp. rosemary (chopped)
1 Tbsp. sage (chopped)
For the Risotto:
2 cup Aborio rice
1 medium onion (diced)
1 cup white wine
1 Qt. vegetable stock
8 oz. butter (unsalted)
3 Tbsp. olive oil
2 ea. red bell peppers (roasted, peeled, seeded, julienned)
2 ea. onions (julienned, caramelized)
1 pinch of saffron
½ cup parmasen
For the Risotto: add saffron to wine & heat up to bloom saffron, meanwhile sauté diced onion with 1 tablespoon olive oil & half the butter until translucent. Add Aborio rice, and toast for about 1 minute. Deglaze pan with white wine, & cook until it is gone, slowly add vegetable stock a little at a time until it is absorbed. Add bell peppers, caramelized onion, parmesan & remaining butter. Continue to cook until risotto is cooked it should still have a bite to it.
For the Pork Chop: season pork chop with salt, pepper, rosemary, sage & a little olive oil. Grill pork chop to medium & let rest.
To plate: place risotto in middle of plate. Rest pork chop against the risotto and serve.