Perfect date night meal on a cold rainy evening when you simply prefer to stay at home.
The pork is gently simmered in a rich tomato based sauce to form a flavoursome base for the risotto. The rice is finally added and stirred through and quietly allowed to absorb the sauce. The portions given easily make a meal for four.
Use pork chops with the bone to enhance the flavour of the stock.bthe bone acts as a stock enhancer.
Prep Time: 10 mins
Cook Time: apx 1 hr
Cook Time using Pressure Cooker: 30 mins
4 pork chops, fat removed with bone
250g organic tin diced tomatoes
50g pure olive oil
3 garlic cloves
1 onion finely chopped
1/2 cup chard finely chopped
2 tbspns finely chopped parsley
Pepper and salt to taste
2L boiling water + extra
50g per person arborio rice.
Parmesan and chives to serve
Trim the fat from the chops.
Add the oil into your saucepan and allow to heat up.
Brown the pork on each side and remove from heat. Brown onions and garlic.
Decrease heat to medium and add the tomato. Allow to boil, then return pork chops into sauce.
Add hot water, place lid on saucepan partly on to restrict some of the steam escaping completely and the water evaporating too fast.
Allow pork to simmer on medium heat for 40 minutes. Remove pork from sauce . Separate the bone and pork. Discard bone.
If you have a pressure cooker, depending on thickness of pork chops cook for 15 minutes.
Decrease heat to low.
Add rice and constantly stir as the rice absorbs the liquid. You may require to add a little boiling hot water if you find it’s too thick.
Add pork and chard and allow to very gently heat up.
Turn off heat. Serve with equal servings of rice and pork. Grate some parmesan and pepper. Top with chives if you like.