photo buttonhome2_zps44fff871.jpg photo buttonabout2_zps2782e95e.jpg photo buttonsponsor2_zps37a2b89f.jpg

Monday, November 8, 2010

butternut squash risotto + pork chop

martha came through once again;
i'll admit my skepticism, but this recipe was a hit.

i've had three pretty squash staring at me from the counter for the past week
on saturday, i moved them into the dining room for a centerpiece,
but then decided i needed to use them throughout the week.
butternut squash has been a favorite of mine for the past five years or so. 
on sunday, i began looking for a butternut squash recipe & came across this one

butternut squash risotto
1 T butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup arborio rice
1/2 cup dry cooking white wine
28 oz. reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1-2 diced shallots
1/3 cup grated Parmesan sharp cheddar cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish

in a medium heavy-bottom saucepan, melt butter over medium heat
add squash; season with salt and pepper
cook, stirring often, until edges soften, 6-8 minutes
add rice; stir to coat
add wine; cook until almost all liquid has evaporated, 1-2 minutes
reduce heat to medium-low; add 1/2 cup hot broth mixture
cook, stirring, until almost all liquid is absorbed
add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35-40 minutes total
about half way through the adding liquid process, i added the diced shallot (i'd probably add two diced shallots next time)
finally stir in cheddar and sage
serve immediately, garnished with more Parmesan and sage, if desired
rice added and first half cup of broth, love the bright orange
finished risotto, after about 40 minutes of stirring & adding broth
 while standing at the stove to make the risotto and stirring it repeatedly, 
i thought about how to prepare the pork chops we planned to have for dinner.
i had only ever prepared pork chops by 1- grilling them on an outdoor grill 
or 2- using a george foreman grill, but those didn't seem like good options
 in tonight's rain storm (and we don't own a foreman grill).
after perusing a few websites, i came up with the following...

pan + oven fried pork chop
2 pork chops
1/2 c. bread crumbs
1/4 c. whole wheat flour
2 tsp. lowry's seasoning
1 egg, beaten
1/4 c. milk
extra virgin olive oil (1-2 T)

preheat the oven to 425 F
combine bread crumbs, flour, lowry's seasoning in a bowl & mix thoroughly
combine egg and milk, mix and set aside
dip each pork chop into the egg/milk, then dip into flour/bread crumb mixture
heat ~1 T olive oil on pan over medium heat
pan fry each pork chop for 2 minutes per side, then transfer to greased, glass baking dish
bake for 15 min in preheated 425 F oven
butternut squash risotto & pan + oven fried pork chop
this was one of the best meals i've had at home in a while. 
the creamy texture of the risotto was perfect with the crisp yet tender pork chop.
looking at this image reminds me we should have had a green veggie or something...oops!
warning: this meal takes a while, plan on at least an hour of prep + cook time

i'm linking this recipe here


Post a Comment

Thank you for reading my blog and taking time to leave a comment...I love hearing from you and will reply via email to comments linked to an email address. Unsure if yours is? Check this out: