Served with Apple-Bacon Risotto Cakes
1 qt Chicken Stock
2 strips bacon, diced
1/3 cup onion, chopped
1 cup peeled and chopped Granny smith apple
1/4 cup fennel bulb, chopped
3 cloves garlic, minced
1 cup Arborio Rice
1/2 cup Gruyere cheese, grated
1 Tbsp fresh thyme, chopped
Kosher salt and pepper, to taste
1 cup breadcrumbs
1 Tbsp Olive oil
In medium sauce pot, bring chicken stock to a boil over high heat; reduce heat to low and let simmer.
Place a medium saute pan over medium heat; cook bacon until browned and just starting to crisp. Stir in onions, apple and fennel; cook 5 minutes. Stir in garlic and rice. Continue cooking for another 2 minutes. Stir in one cup of the broth, stirring constantly; bring to a boil. Once the liquid is absorbed, continue to add stock 1/2 cup at a time while stirring, allowing it to be completely absorbed before adding more stock. Continue process until rice is tender and cooked through, about 25 to 30 minutes. Turn off heat and stir in gruyere and thyme. Season with salt and pepper.
Pour risotto onto a baking tray and refigerate until cooled. Divide cooled risotto into 6 patties; coat each with bread crumbs. Heat oil in a saute pan over medium heat and brown the risotto cakes on both sides. Transfer to a baking tray; set aside.
6 Pork chops
1 1/2 Tbsp Fennel Seed, ground
1 Tbs Smoked Paprika
Salt and Pepper, to taste
2 Tbsp olive oil
2 cups chicken stock
1 Tbsp Cornstarch
2 Tbsp Whole Grain Mustard
Preheat oven to 350 degrees.
Season pork chops with fennel seed, paprika, salt and pepper; set aside at room temperature for 30 minutes.
For mustard sauce: bring stock to a boil and reduce by 1/3. Place cornstarch in small cup and whisk in 1 Tbsp water; pour into stock. Boil for 1 minute, or until stock thickens. Turn off heat, whisk in mustard, and season to taste with salt and pepper. Keep warm.
Heat an oven-proof saute pan over medium heat; swirl in olive oil. Add pork to pan; cook for 2 minutes on each side. Transfer pan to oven; bake until cooked through, about 8 minutes, or until an inserted thermometer reads 150°. Remove from oven; set aside to rest.
While pork is resting, place risotto cakes in oven until heated through, about 8 minutes.
To serve: Divide risotto cakes between 6 entree plates, top with a pork chop and drizzle with sauce. Serve immediately.