Pan-Seared Pork Chops with Creamy Mushroom Risotto
Pork chops are seared and served over arborio rice cooked in simmering stock with mushrooms, shallots, garlic, wine, parmesan and butter.
- 2 whole pork chops
- 150 g arborio rice
- 200 g mushrooms
- 1 whole shallot
- 1 whole garlic clove
- 500 ml vegetable stock
- 100 ml white wine
- 40 g parmesan cheese
- 20 g butter
- 5 g fresh thyme
- 20 ml olive oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Heat stock in a separate pan and keep at a gentle simmer throughout cooking.
- Step 2
Step 2: Slice mushrooms and finely chop shallot and garlic.
- Step 3
Step 3: Heat 10ml olive oil in a large pan over medium-high heat. Season pork chops with salt, pepper, and thyme. Sear for 4-5 minutes per side until golden and cooked through. Transfer to a plate and rest.
- Step 4
Step 4: In the same pan, add remaining oil and butter. Sauté mushrooms until golden (4 minutes); remove and set aside.
- Step 5
Step 5: Add shallot and garlic to the pan, cook for 1 minute until softened.
- Step 6
Step 6: Add arborio rice and stir constantly for 2 minutes until translucent at the edges.
- Step 7
Step 7: Pour in white wine and stir until absorbed (2 minutes).
- Step 8
Step 8: Add warm stock one ladle at a time, stirring frequently. Each addition should be absorbed before adding the next (approximately 18 minutes total).
- Step 9
Step 9: When rice is creamy and al dente, fold in mushrooms, grated parmesan, and remaining butter. Season to taste.
- Step 10
Step 10: Serve risotto with rested pork chops on top.
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