Pork Chops with Strawberry Risotto

Strawberry risotto is something special and unique. Combined with pork chops, the dish becomes even richer and more flavorful.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Fish, cockle

  • 0.5 teaspoons Salt, table

  • 10 g Butter, unsalted

risotto

  • 60 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 cup Rice, white, short grain

  • 2 dl Alcohol, Wine, White

  • 6 dl Soup base, chicken, cube

  • 10 pieces Strawberries

  • 100 g Cheese, Parmesan, grated

sauce

  • 1 dl Soup base, chicken, cube

  • 1 dl Vinegar, balsamic

  • 2 spoons Sugar, brown

Steps

  1. Peel, wash, and finely chop the onion. Thoroughly clean and wash the strawberries. Save two strawberries for later, and puree the rest. You can use a kitchen or immersion blender to help with this.

  2. In a deep pan, melt half of the butter, add the chopped onion, and sauté it over moderate heat until golden brown. Be careful not to let it brown. Then, add the rice to the onion and mix well. Toast the rice for 2 minutes, stirring constantly.

  3. Pour the wine into the pan and stir continuously to prevent the rice from sticking to the bottom. Cook for 10 minutes, until most of the liquid has evaporated. Meanwhile, in another pot, bring the broth to a boil, then add two ladles of broth to the rice. Stir the rice over moderate heat until all the liquid has evaporated. Then, add another two ladles of liquid and repeat the process until only two ladles of liquid remain.

  4. Before adding the last two ladles of broth to the rice, add the strawberry puree and mix well. Pour in the remaining broth, remove the pan from the heat, and let it sit for 5 minutes. Then, mix in the remaining butter, which has been cut into several pieces. Stir well until the butter melts and incorporates into the rice. Finally, mix in the Parmesan and keep the risotto warm.

  5. Rinse the pork chops under running water and dry them with a paper towel. Season both sides of each piece with salt. In a fresh pan, melt the butter and sear the pork chops. Cook over medium-high heat for 5 minutes, flipping only once. Remove the cooked chops from the pan and arrange them on plates.

  6. In the pan used to cook the pork chops, add the broth, balsamic vinegar, and bring the liquid to a boil. Then, add the sugar and stir until it dissolves. Reduce the heat and simmer for 10 minutes to thicken the sauce. Remove from heat and pour the sauce over the pork chops. Add the strawberry risotto to the plates. Garnish the cooked pork chops with strawberry slices. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 197.47 kcal
  • Fat: 7.12 g
    • Saturated Fat: 4.4 g
  • Carbohydrates: 21.65 g
    • Sugars: 3.09 g
  • Protein: 9.37 g
  • Fiber: 0.37 g