Pork Chops and Creamy Mushroom Risotto!

Today’s lunch is some pork chops paired with a creamy mushroom risotto!

Here are the ingredients for both recipes!

For the pork chops:

4 bone-in pork chops

2 tablespoons of the Original Que 4:4 seasoning

3 tablespoons of olive oil

For the mushroom risotto:

6 cups of chicken broth

3 tablespoons of olive oil

1 pound of thinly sliced portobello mushrooms

2 diced shallots

1 1/2 cups of brown rice

1/2 cup of dry white wine

1 tablespoon of salt

1 teaspoon of freshly ground black pepper

3 tablespoons of freshly chopped chives

4 tablespoons of unsalted butter

1/3 cup of freshly grated Parmesan cheese

First, I poured the broth in a large sauce pan over low heat. In another skillet, I added in the olive oil, and added the mushrooms, cooking them for about 3 minutes, until they softened. Then I removed the mushrooms, drained the liquid and set them aside.

In the same skillet, I added in 1 tablespoon of olive oil and added in the shallots and cooked them for 1 minute. I added in the rice and stirred to coat. When the rice stared to pale, I added in the wine and stirred constantly until it was all soaked up. I added 3 tablespoons of the chicken broth at a time until it was all absorbed. I cooked this for about 20 minutes until the rice softened.

Once the it was soft I added in the mushrooms and mixed it together and served it with the pork chops.

Now for the pork chops!

I heated up a large skillet on high heat and added in the olive oil. I sprinkled the Que 4:4 seasoning on all sides of the pork chops and then seared them for 2 minutes a side. Once they were done, I served them with the homemade risotto.