Chef Bill Fuller stopped by Pittsburgh Today Live today to show off a great recipe for pork chops!

Grilled Casbah Pork Chop with Butternut Squash Risotto, Greens, Sage Cream

Serves 4

  • 4 ea. 12 oz. Pork loin chops
  • 2 Tbs. Olive oil
  • Salt and pepper
  • Butternut Squash Risotto
  • Sage Cream
  • Greens

1. Prepare sauce and greens ahead of time and hold warm. Have risotto in progress when you begin to cook the chops.

2. Fire up the grill or heat a grill skillet. Preheat oven to 425.

3. Lightly oil chops and season well with salt and pepper.

4. Place chops on grill or in grill skillet. Let cook for 3-4 minutes and quarter turn. Grill 3-4 minutes more and flip. Repeat marking on second side.

5. Place chops into oven to finish. USDA recommends cooking to an internal temperature of 145. When done, remove from grill/pan and allow to rest.

6. While chops are roasting in the pan, make risotto.

7. When all is finished, 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 sage cream.


  • 1 pound Young hearty greens (Baby mustards, kale, dandelion, endives, or a mixture)
  • ½ C. Diced raw pancetta
  • 2-3 cloves garlic, sliced
  • Salt and pepper to taste
  • Splash of vinegar

1. Stem, chop, and wash greens. Drain well.

2. Place pancetta in pan. Allow to render slowly.

3. Add garlic and greens. Allow to cook until wilted.

4. Season with salt and pepper and adjust with vinegar 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
  • 3 Tbs. 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.

Sage Cream

  • 2 ea. Shallots, minced
  • 1 Tbs. Butter
  • 1 C. White wine
  • 2 C. Heavy cream
  • 2-3 Tbs. Chopped fresh sage

1. Sweat minced shallots in whole butter until softened.

2. Add wine and reduce to a glaze.

3. Add cream, bring to a boil, and reduce to 2/3 its original volume.

4. Season with salt and pepper. Stir in minced sage at the end.

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