Cheddar Stuffed Pork Chops with Blueberry Risotto


Risotto Ingredients:
  • 2 tablespoon unsalted butter
  • 2 tablespoon organic coconut oil
  • ¼ cup diced yellow or white onion (1/4 of a medium sized onion)
  • Pinch of kosher salt
  • ¾ cup white wine
  • 1½ cup Arborio rice (risotto rice)
  • 4 cups vegetable stock
  • 1 cup fresh or frozen blueberries
  • ½ cup half and half
  • ¼ cup finely grated Parmesan cheese
Risotto Instructions:
  1. In a medium saucepan over medium heat add butter and coconut oil.
  2. When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
  3. Add rice and stir to coat with butter.
  4. Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
  5. Add blueberries and start adding stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
  7. Blueberries will burst and start to turn rice blue. Stir without stopping.
  8. Once all stock is gone, your rice should be creamy in texture.
  9. Lower heat and add half and half slowly while you stir.
  10. Remove from heat and serve.

Pork Chop Ingredients:

  • 1 Pork Chop
  • 1/4 cup grated sharp cheddar cheese
  • 1/4 cup grated Gruyere
  • salt and pepper

Pork Chop Directions:

  1. Sprinkle on salt and pepper on each side of the pork chop
  2. slice open the middle of the pork chop, like a pocket, try not to slice through
  3. stuff with cheese and close with a tooth pick straight through the opening
  4. pan fry 3-4 min each side
  5. Let it rest for about 5 min before plating



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