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Imperial Coffee Stout Pork Chops

Imperial Coffee Stout Pork Chops

  • Difficulty Difficult
  • Time 1 hour 30 minutes
IMPERIAL COFFEE STOUT PORK CHOPS // COOKING W/ LIZZIE

Ingredients:

Pork Chops

  • 4 bone-in pork chops
  • Derek Wolf Imperial Stout Coffee Rub
  • salt, to taste

Preferred Tools: Cast iron skillet

Risotto

  • 1 1/2 cup Arborio Rice
  • 4 tbsp butter, cut into individual tablespoons
  • 1 tbsp olive oil
  • 6 cups of broth, kept warm
  • 1/2 freshly grated parmesan cheese 
  • 2 ears of corn, cut off the cob (optional: grill the corn first)
  • 1 bundle of asparagus, cut on the bias
  • 1 medium onion, diced
  • 1 pint cherry tomatoes
  • 1/2 of medium-sized lemon
  • salt and pepper to taste

Instructions:

  1. Pat pork chops dry, sprinkle both sides heavily with Imperial Stout Coffee Rub, sprinkle with salt. This can be done up to 4 hours in advance. Store in the refrigerator and let it come to room temperature before searing. 
  2. Prep risotto ingredients, set aside.
  3. Pour your 6 cups of broth in a saucepan and keep warm on a separate burner.
  4. Preheat the oven to 375 with your cast iron skillet in the oven. 
  5. Put your cherry tomatoes on a baking sheet, drizzle with oil and season with salt and pepper and place in the bottom rack of the oven. 
  6. In a large saucepan, over medium-low heat, combine one tbsp of butter and one tbsp of oil. Once melted, add diced onion and let soften. 
  7. While your onion is cooking, remove your cast iron from the oven. Place on a burner at medium heat, drizzle with olive oil and sear both sides of your pork chops. (Tip: Once sear-ed properly, your pork chop should easily lift from the pan).
  8. While one side of your chop is searing, add yout 1 1/2 cups of rice to your onion/butter mixture. Stir and let lightly toast for 2-3 min.
  9. When both sides of your pork chops are seared, place them back in the oven for 11-15 min. Or until properly cooked.
  10. With your pork chops and tomatoes in the oven, it’s time to focus on the risotto.
  11. Ladle in one cup of warm broth, one tablespoon of butter, a pinch of salt and begin gently stirring. 
  12. You’ll want to wait until the broth is absorbed before adding another cup. You’ll know it’s the right time when you can drag your spoon across the butter, it makes a clear trail and you can see the bottom of the pan. 
  13. At that point, you can add your next cup of broth. 
  14. After cup three is absorbed, or half way through your broth, we’re going to add another tbsp of butter, a pinch of salt, as well as the corn and asparagus with the following cup. 
  15. Continue stirring to agitate the starches and get really creamy risotto.
  16. Continue with adding the last of your broth cup by cup. 
  17. After stirring in the last up, you’ll add your parmesan, the last tbsp of butter and the juice of 1/2 a lemon. Stir together and taste, add more salt if necessary. 
  18. Remove your pork chops and blistered cherry tomatoes from the oven. If your pork chops are finished before your risotto, just remove from the oven and cover with foil. 
  19. Find a large serving dish and place a generous layer of risotto down, top with your pork chops, sprinkle your blistered tomatoes liberally and sprinkle with black pepper. 
  20. Devour it!

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