Smoked Beeler Pork Chop Recipe

Prepare the Peach Agrodolce

In a saucepan, combine diced peach, red wine vinegar, honey, salt, and pepper. Simmer over medium heat until the peaches soften and the mixture thickens slightly, about 10-15 minutes. Set aside.

Cook the Risotto Milanese

In a pot, heat the chicken stock and keep it warm. In a separate pan, heat olive oil and 1 tablespoon of butter over medium heat. Add finely diced shallots and sauté until translucent. Add Arborio rice and cook, stirring, until the rice is lightly toasted. Add saffron and a ladle of warm chicken stock. Stir gently, adding more stock gradually as it absorbs. Cook until creamy and the rice is al dente, about 20 minutes. Stir in Parmesan cheese and remaining butter, then season with salt and pepper.

Grill the Broccolini

Preheat a grill or grill pan over medium-high heat. Toss the broccolini with olive oil, salt, and pepper. Grill for 3-4 minutes on each side until tender and slightly charred.

Cook the Pork Chops

Season Beeler pork chops with salt and pepper. Smoke or grill them over medium-high heat for about 5-7 minutes per side, or until they reach an internal temperature of 145°F (63°C). Let rest for 5 minutes before serving.

Serve

On each plate, serve a portion of Risotto Milanese, top with a grilled pork chop, a side of grilled broccolini, and drizzle with peach agrodolce.