Pueblo Pork Chop Recipe
12oz grilled, center cut, Frenched pork chop, served over Mexican street corn risotto; finished w/ crispy mezcal maple brussels sprouts tossed w/ caramelized onions.
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Ingredients
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Pork Chop
Mexican Street Corn Risotto
Crispy Mezcal Maple Brussels Sprouts
Method
Pork Chop
- 1
Prepare the Pork Chop
Preheat the grill to medium-high heat. Rub the pork chop with olive oil, salt, black pepper, garlic powder, and smoked paprika. Let it marinate for at least 15 minutes.
- 2
Mexican Street Corn Risotto
- 3
Prepare the Risotto
In a saucepan, bring the chicken broth to a simmer. In a separate large pot, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and cook for 2-3 minutes, stirring constantly until lightly toasted.
- 4
Cook the Risotto
Gradually add the simmering chicken broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
- 5
Add Corn and Season
When the rice is creamy and al dente, stir in the corn kernels, cotija cheese, lime zest, and cilantro. Season with salt and black pepper to taste, and cook for an additional 2-3 minutes until heated through.
Crispy Mezcal Maple Brussels Sprouts
- 6
- 7
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet and roast for about 20-25 minutes, or until crispy and golden brown.
- 8