Receta Pork Chops with Veggies and Mushroom Risotto
- Pork Chops~
- 4 T olive oil
- 2 T butter
- 4 cloves garlic, minced
- 4 peppers, red, yellow and orange, cut in pieces
- 1 pint grape tomatoes, cut in half
- 2 portabella caps, cut in pieces
- 4 pork chops
- 1 t onion and herb seasoning
- 1/4 cup aged balsamic vinaigrette
- Mushroom Risotto~
- 2 T butter
- 2 cups mushrooms, shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed and cut into pieces
- 2/3 cup dry white wine
- 5-6 cups chicken stock
- 1/3 cup peeled and minced shallots
- 1 3/4 arborio rice
- 1/3 cup freshly grated Parmesan cheese
- salt and pepper to taste
- 2 T chopped fresh parsley or chives
Bring stock to a simmer in a saucepan. Melt butter in a deep, heavy medium size saucepan over medium high heat. Add mushrooms and shallots and saute' about 5 minutes. Add the rice and stir to combine. Add wine, bring to a boil, reduce liquid by half. about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly; wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. This rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese, and add salt and pepper to taste. Garnish with chopped parsley or chives.
Heat olive oil and butter in a large skillet over medium heat. Add garlic, peppers, mushrooms and tomatoes. Saute' until veggies are tender. Remove veggies from pan, set aside. Add pork chops to heated pan. Season with onion herb seasoning mix. Brown on one side for 8 minutes, turn, brown on the other side 8 minutes longer. Return mushroom mixture back to pan. Add balsamic vinegar. Bring to a boiling, reduce heat to simmer. Cover and simmer 20-30 minutes. Serve with Mushroom Risotto~
Kitchen Tip~ Keep a can of frozen orange juice concentrate on hand for quick additions to yogurt smoothies, cottage cheese and even oatmeal. Another idea; stir frozen orange juice concentrate into reduced-fat vanilla ice cream.