Rubbed Pork Chops & Risotto
If you like pork chops, give this recipe a try. A bit more complex than some of our other recipes, It’s big on flavor and well worth the extra effort.
Pork Chops
4 Pork chops, thick cut
3 TBSP Arizona Rub
½ C Flour
4 TBSP Canola oil
Combine Arizona Rub with flour and mix well. Dredge pork chops in flour mixture to coat well on all sides. Add oil to large frying pan on medium high heat and fry seasoned pork chops until well browned on both sides. Set aside and keep warm.
Risotto
1C Arborio rice
½ C Dry white wine
1Can Vegetable broth
1Can Chicken broth
2 Cloves garlic. minced
¼ C Fresh cilantro – chopped
1 Red bell pepper, roasted, seeds removed, finely diced
½ C Diced carrots
½ C Petite frozen peas
1½ TBSP Arizona Original Rub
½ Medium yellow onion, finely diced
1 TSP Fresh oregano, chopped
4 Slices lime
After removing pork chops, add onion, carrots and red pepper. Sauté on medium high heat for about 4 minutes until onions turn translucent. Add garlic and Arizona Rub. Cook 1 minute more. Add rice and brown for about 2 to 3 minutes. Add wine and continue to sauté for 1 to 2 minutes. Add half of vegetable broth stirring frequently.
When rice has absorbed most of broth, add other half can. When rice has absorbed most of vegetable broth, stir in two thirds of chicken broth (retain last third of chicken broth in case rice mixture gets dried out). Add cilantro, peas and oregano and stir well. Place pork chops back in pan, cover and reduce heat to low. Allow to cook for 15-20 minutes until all liquid is absorbed and pork chops are fully cooked checking every 5 minutes to make sure rice is not sticking.
Add rice to individual serving bowl and squeeze one slice of lime over rice. Top with pork chop. Garnish with cilantro.
Serves 4
*Cook times are approximate.