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Add a photothe 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 598g | |
| Recipe makes 2 servings | |
| Calories 514 | |
| Calories from Fat 128 | 25% |
| Total Fat 14.57g | 18% |
| Saturated Fat 9.04g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 274mg | 11% |
| Potassium 363mg | 10% |
| Total Carbs 79.3g | 21% |
| Dietary Fiber 4.7g | 16% |
| Sugars 34.39g | 23% |
| Protein 7.25g | 12% |
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