Grilled Pork Chop Emiliano + Mushroom Risotto Recipe
grilled pork chop topped with imported prosciutto, smoked mozzarella, roasted garlic rosemary demi-glaze, sautéed broccolini, mushroom parmesan risotto
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Ingredients
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Grilled Pork Chop
Roasted Garlic Rosemary Demi-Glaze
Sautéed Broccolini
Mushroom Parmesan Risotto
Method
Grilled Pork Chop
- 1
Prepare the Pork Chops
Season the pork chops with salt and black pepper. Rub them with olive oil and let them sit at room temperature for about 30 minutes.
- 2
Grill the Pork Chops
Preheat the grill to medium-high heat. Grill the pork chops for about 6-7 minutes on each side or until they reach an internal temperature of 145°F. In the last minute of cooking, top each chop with a slice of prosciutto and smoked mozzarella. Close the grill lid to melt the cheese.
Roasted Garlic Rosemary Demi-Glaze
- 3
- 4
Add Broth and Wine
Pour in the chicken broth and red wine, stir to combine. Season with salt and black pepper. Bring to a simmer and reduce the mixture by half, about 10-15 minutes.
Sautéed Broccolini
- 5
Prepare the Broccolini
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute.
- 6
Sauté the Broccolini
Add the broccolini to the skillet, season with salt and black pepper. Sauté for about 5-7 minutes until tender but still vibrant green.
Mushroom Parmesan Risotto
- 7
- 8
- 9
Add Rice
Stir in the Arborio rice and cook for an additional 2 minutes, stirring constantly.
- 10
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 11
Finish with Cheese
Stir in the grated Parmesan cheese and fresh parsley. Season with salt and black pepper to taste and remove from heat.
