Stranger Foods

Pork chops with mushroom-scallion risotto

Serves 4 | Prep 15 mins | Cook 55 mins

These pork chops are served with a luxurious mushroom-scallion risotto for an easy, filling dinner.

Source: www.triedandtruerecipe.com

Ingredients

Metric

Imperial

x0.5

8 ounces cremini mushrooms, wiped clean and thinly sliced
4 tablespoons butter, divided
5 scallions, minced; white and green parts kept separate
1 cup carnaroli or arborio rice
6 cups warm water or chicken stock
2 tablespoons olive oil, divided
1 pound broccoli, cut into florets
1 tablespoon Italian seasoning
¾ cups Parmesan cheese, finely grated
½ lemon, juiced
4 boneless, thick-sliced center-cut pork chops (1 pound total)
Freshly minced parsley, optional, for serving
Salt and pepper

Instructions

°C

°F

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Preheat the oven to 220°C.
Turn the heat on a large pot to medium. Add the mushrooms and cook, occasionally turning as they release water. The water will evaporate over . Once the water from the mushrooms evaporates, turn the heat to medium-high and add 2 tablespoons of butter. Cook for until they brown and crisp up around the edges. Add salt and pepper.
Add the scallion whites to the mushrooms. Cook for until fragrant.
Add the carnaroli rice and cook for . Add a pinch of salt.
Begin ladling in the warm water or stock, 1 cup at a time. Stir after each addition and only add more liquid once the rice absorbs the liquid in the pot. Continue adding the liquid until 5 cups have been incorporated. Taste the risotto to see if the rice is tender. The liquid in the pot should be creamy. Add the remaining 1 cup of water only if needed and stir after adding it. Taste and add salt and pepper. This process will take .
Once the rice is tender, turn off the heat. Stir in the remaining 2 tablespoons butter, half of the minced scallion greens, and the Parmesan cheese until melted. Add the lemon juice. Taste and season once more.
Arrange the broccoli florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and Italian seasoning.
As soon as you add the carnaroli rice to the pot for the risotto, transfer the broccoli to the oven. Roast for . Remove from the oven and cover with foil. Keep warm and keep the oven heated to 220°C.
Pat the pork chops dry and season all over with salt and pepper.
Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook for per side. Transfer to the oven for . Once the pork chops reach 60°C, remove them from the oven and rest on a cutting board for .
Slice the pork chops thinly and arrange on a serving platter with the roasted broccoli.
Spoon the risotto into shallow bowls. Arrange the sliced pork chop on top and serve with the broccoli on the side. Garnish with freshly minced parsley and the remaining minced scallion greens. Enjoy!

Nutrition

Per Serving	% Daily Value
Calories 686 kcal	34.3%
Total Fat 27 g	34.6%
Saturated Fat 0 g	0.0%
Carbohydrates 43 g	15.6%
Dietary Fibre 5 g	17.9%
Sugars 3 g	6.0%
Protein 35 g	70.0%
Sodium 0.399 g	17.3%

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