|Served with roasted tomatoes and patty pan squash, |
a salad, and a lovely Viognier
1. Dredge 4 thick boneless pork chops in flour seasoned generously with rosemary, salt and pepper. Pan sear in hot, but not smoking, olive oil until a light golden brown--about 4 minutes each side. Set aside.
2. Add about 2 Tbs olive oil to the pan, and add 3 medium-sized chopped onions and one and one-half pounds of sliced mushrooms, scraping up any bits from the pan-seared pork.
3. Saute for about 3-5 minutes until just tender. Add 1/2 bottle of pinot grigio. Don't even think about sipping it. It's been sitting in the refrigerator for 3 weeks because it was too gross to drink. Ignore what the Food Network advises about never cooking with a wine you wouldn't drink. Bull. For God's sake, you are going to boil the hell out of this wine. What is that going to do to the structure and nuanced flavors of a really good wine? If it's good enough to drink, drink it. If it isn't--cook with it.
4. Continue to let the onions and mushrooms simmer in the wine until most of the wine has been either absorbed or boiled off. Place 1/2 of this mixture on the pork chops.
5. Add 1 cup of risotto to the mushroom mixture that remains in the saucepan.
6. Continue to add hot chicken broth to the mixture, one cup at a time until the rice is plump and tender--about 2-3 cups of broth depending on how much wine the rice initially absorbed. This process will take about 20 minutes, and requires you to consistently stir the risotto.
7. In the meantime, preheat the oven to 350 degrees, and place the previously set aside pork in the oven for about the same 20 minutes.