- 4 bone-in pork chops
- Derek Wolf Imperial Stout Coffee Rub
- salt, to taste
Preferred Tools: Cast iron skillet
- 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
- 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.
- Prep risotto ingredients, set aside.
- Pour your 6 cups of broth in a saucepan and keep warm on a separate burner.
- Preheat the oven to 375 with your cast iron skillet in the oven.
- 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.
- 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.
- 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).
- 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.
- When both sides of your pork chops are seared, place them back in the oven for 11-15 min. Or until properly cooked.
- With your pork chops and tomatoes in the oven, it’s time to focus on the risotto.
- Ladle in one cup of warm broth, one tablespoon of butter, a pinch of salt and begin gently stirring.
- 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.
- At that point, you can add your next cup of broth.
- 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.
- Continue stirring to agitate the starches and get really creamy risotto.
- Continue with adding the last of your broth cup by cup.
- 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.
- 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.
- 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.
- Devour it!