Wednesday, May 18, 2011

Garlic and Honey Pork Chops with Creamy Parmesan Risotto

I bought some pork chops the last time I was grocery shopping and thought I would put a different spin on them than usual.


I seasoned some flour with thyme, salt and pepper, granulated garlic and onion powder. This is how you get a good breading on anything you are cooking. Whisk a couple eggs with a bit of water in another bowl. First press your meat into the flour, coating the entire piece. Then, dip the chop in the egg and then put it back in the flour and press to coat all over. Coat all of the meat and place on a plate.




Dice 5-6 cloves of garlic.


Saute' them in some sesame oil just until they begin to soften.


Add 1/4 cup of soy sauce, 1 tsp. of fish sauce and a cup of honey. Whisk around to blend and cook for a minute then remove from the heat.


Add flour to any places where meat is exposed.


In a few tablespoons of oil, over a medium high heat, fry the pork chops until they have a crisp golden crust.


Cook them for about 4-5 minutes on each side.


For the risotto, saute' a diced medium onion in a few teaspoons of oil. Add 1 1/2 cups of arborio rice. Stir the rice into the onion and cook for a few minutes to toast a bit. Have about 3-4 cups of chicken stock on a back burner keeping it warm. Start to add the stock, ladle by ladle, waiting for each addition to be absorbed. Keep adding stock until the rice is cooked through. This takes about 1/2 hour. Remove it from the heat and add 1/2 cup of grated Parmesan cheese. Stir to mix and then let it sit covered for about 10 minutes.


Dip the pork chops in the honey mix and lay them on a cookie sheet covered in foil. Make sure the cookie sheet has sides to contain the honey. Pour additional honey mix over the chops. Place them in a warm oven until ready to serve. I like to pan fry asparagus in a bit of butter with S & P to serve with this dish



Place a chop on each plate and drizzle some of the sauce over it.


Add a scoop of the risotto and top it with the asparagus.