This is one of those recipes that if I owned a restaurant I would make this in a heartbeat during the Fall and Winter months. I would probably change the plating a little bit, but dang these Pork Chops and Butternut Squash Risotto dish is awesome. Risotto by itself is so good, but through in butternut squash and sage and man is it good. Of course not too mention the mustard sauce that goes over top the pork chops just compliments the whole dish in its entirety. In other words, you NEED to make this now!
Pork Chops and Butternut Squash Risotto
Nothing better than the ultimate combinations of Pork Chops and Butternut Squash. Learn how to make risotto and a mustard sauce for pork chops.
- 1 cup of prepared butternut squash peeled and cut into 1/2 inch squares
- 1/2 minced yellow onion
- 3 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 cup chardonnay wine
- 2 to 3 pints chicken stock
- 3 tablespoons parmesan cheese
- 2 ounces whole unsalted butter
- 2 tablespoons fresh chiffonade sage
- 3 six ounce boneless pork chops
- 1/4 cup maple syrup
- 1 tablespoon grainy mustard
- 1 teaspoon fresh thyme leaves
- Kosher salt and fresh cracked pepper to taste
In a large saute pan add in 1 tablespoon of olive oil and caramelize the butternut squash.
While the squash is cooking add a separate medium size pot on medium-high heat with 1 tablespoon of olive oil and caramelize the onions.
Once the squash is brown on all sides add it to the onion pot along with the the rice and cook for 2-3 minutes.
Deglaze the pot with white wine and cook until the rice mixture has absorbed all the liquid. Add 2 ounces of chicken stock one ladle at a time until all the liquid is absorbed while constantly stirring. Continue this process until the rice is al dente (slight crunch).
Finish the risotto with parmesan cheese, sage, butter, salt and pepper and place a lid over the top and let sit.
Next, season the pork on both sides with salt and pepper and in a large saute pan on high heat with 1 tablespoon of olive oil, sear the pork on both sides until completely brown and done in the center.
Remove the pork from the pan it is finished and deglaze that pan with 4 ounces of chicken stock and cook it on high heat until 1/3 cup liquid remains.
Add in syrup, mustard, thyme, salt and pepper to the pan with the chicken stock and cook for 1-2 minutes on medium heat.
Place the risotto on the plate with the pork chops atop the rice and pour the maple mustard sauce over the pork.