Instructions

01
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper. Set aside to come to room temperature.
02
Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until golden and just cooked through. Transfer to a plate, tent with foil, and let rest.
Herb says
Resting lets juices redistribute, so your pork isn’t crying all over your cutting board.
03
Wipe out the skillet, add remaining 2 tablespoons olive oil, and return to medium heat. Add the onion and a pinch of salt. Sauté 3-4 minutes until translucent.
04
Add the garlic and cook until fragrant, about 30 seconds.
05
Stir in the grated potatoes and Arborio rice. Cook, stirring, for 2-3 minutes until the rice edges look translucent.
Herb says
Grating potatoes increases their surface area and starch release, giving your risotto a silkier texture, no extra cream needed.
06
Pour in the white wine, stirring until mostly absorbed.
07
Add the warm stock, one ladle at a time, stirring gently and waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
08
When the rice is al dente and the mixture is creamy, stir in 1 tablespoon butter and the Parmesan cheese. Remove from heat.
09
Add the lemon zest, juice from half the lemon, and half the parsley, stirring to combine. Taste and adjust seasoning with salt and pepper as needed.
Herb says
Add lemon at the end to keep its brightness sharp and fresh, heat is the enemy of zing.
10
Slice the rested pork chops thinly against the grain.
11
Spoon potato risotto onto plates. Arrange pork slices on top, garnish with remaining parsley and extra lemon zest. Serve immediately.

Risotto Reboot

Ingredients

Instructions