Bone-in Pork Chop* Recipe
Blackened 12 oz. AllegianceⓇ bone-in pork chop, apple-bourbon reduction, parmesan risotto, creole kale.
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Ingredients
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Pork Chop
Apple-Bourbon Reduction
Parmesan Risotto
Creole Kale
Method
Pork Chop
- 1
- 2
Season the Pork Chop
In a small bowl, mix paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the olive oil on the pork chop, then apply the spice mixture evenly over both sides.
- 3
Apple-Bourbon Reduction
- 4
Combine Ingredients
In a small saucepan, combine apple juice, bourbon, brown sugar, and cinnamon.
- 5
Simmer the Sauce
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the sauce has thickened slightly.
- 6
Finish the Sauce
Remove from heat and whisk in the butter until melted and smooth. Set aside.
Parmesan Risotto
- 7
- 8
Cook the Rice
Add the Arborio rice to the pot and stir to coat. Pour in 1 cup of chicken broth and stir until absorbed. Continue adding broth, one cup at a time, allowing it to absorb before adding more, until the rice is creamy and al dente (about 18-20 minutes).
- 9
Add Cheese and Season
Stir in the Parmesan cheese, salt, and black pepper. Mix until well combined and creamy. Remove from heat.
Creole Kale
- 10
Sauté Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 11
Add Kale and Seasoning
Add the chopped kale to the skillet along with creole seasoning and a pinch of salt. Sauté for about 5-7 minutes, until the kale is wilted and tender.