PITTSBURGH (KDKA) — This week, Chef Bill Fuller of the big Burrito Group is in the Pittsburgh Today Live kitchen preparing a delicious recipe perfect for the fall season!
Pan-Roasted Pork Chop with Butternut Squash Risotto, Garlic Cream, and Sage
Roasting Time: About 10 minutes – until the flesh is firm and the internal temperature reaches 145 degrees.
4 ea. 12 oz. Pork loin chops
2-4 Tbs. Olive oil
Salt and pepper
8-10 ea.leaves of sage
Butternut Squash Risotto
1. Prepare sauce and greens ahead of time and hold warm. Have risotto in progress when you begin to cook the chops.
2. Heat a heavy-bottomed pan. Preheat oven to 425.
3. Season chops well with salt and pepper. Place a small amount of oil in skillet.
4. Place chops in skillet. Allow to brown well on first side. Turn, and place in oven to finish.
5. While chops are roasting in the pan, make risotto.
6. Remove chops from the skillet. Return to stove over medium heat. Add sagem toast for a few seconds. Deglaze with cider.
7. Place a pile of risotto on a plate. Place a portion of greens next to it. Place finished chop atop greens and risotto. Sauce around with garlic cream. Nape with pan sauce.
1 # Greens (Mustards, kale, collards, dandelion, endives, or a mixture)
2 Tbs. olive oil
2-3 cloves garlic, sliced
Ground black pepper
1. Stem, chop, and wash greens. Drain well.
2. Heat olive oil in pan. Add pork and brown slightly
3. Add onion and caramelize.
4. Add garlic and cook until white.
5. Add greens and cook until wilted. Season with pepper as necessary.
Butternut Squash Risotto:
Approx. 1 1/2 qt. chicken stock, brought to a boil and kept hot
2 Tbs. Butter
2 Tbs. Olive oil
¼ C. Minced yellow onion
1 C. Diced butternut squash
1 C. Arborio rice
2 Tbs. Butter to finish
3Tbs. Grated Parmesan cheese
1. Heat butter and oil in a wide, heavy pot over low heat. Sweat onions and butternut squash until soft. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.
2. Add 1/2 C. hot stock and stir until liquid is absorbed. Be careful to stir regularly so the risotto does not scorch.
3. Continue adding stock in this fashion until rice is cooked al dente. Risotto should be a little loose, not soupy.
4. Add butter and cheese. Adjust salt and pepper.
Roasted Garlic Cream:
1 hd. Garlic
1 tbs Olive oil
1/4 C. Heavy cream
1 Tbs. Chopped fresh thyme
1. Break heads into individual cloves, leaving the cloves unpeeled. Place the cloves in a pot and cover with the oil. Bring to a simmer over low to medium heat.
2. *Caution! Garlic cloves can pop if heated too quickly!*
3. When oil begins to bubble, reduce heat and allow the garlic to cook for two minutes. Remove the pan from the heat and allow the mixture to cool. Strain the garlic through a fine strainer and reserve the oil.
4. When cooled, gently peel cloves. Place peeled clove in a fine strainer and allow to strain further.
5. In a non-reactive pot, reduce cream by 1/4 over low heat. Add drained garlic cloves and bring mixture back to a simmer. Remove from heat and puree. Add chopped thyme.