INSTAPOT BRAISED SMOTHERED PORK CHOP AND MUSHROOMS WITH PARMESAN RISOTTO

Let’s talk Risotto first. When cooked in the traditional manner, there is no cream in the recipe. The creaminess of this dish comes from the starch in the rice. To make a successful Risotto, you are going to need at least 30 minutes of constant stirring, adding stock, and cooking. Risotto is just one of those elegant, beautiful dishes that needs constant attention, unlike a Rice Pilaf or similar.

The chops in this post are 1 1/2 inch thick bone-in Pork Shoulder Chops braised in my Instapot for 45 minutes. The cooking liquid is chicken and beef stock, and dry sherry…shallots and mushrooms are added to the equation. If you want to braise this in the oven or on the stove, plan for at least 2 hours or so. I chucked in some fresh thyme sprigs, fresh parsley, and a bay leaf as well. My chops came out butter-tender and only needed a fork to eat.

Ingredients:

For the chops:

• 2 (12-16 ounce) thick bone-in pork chops

• Kosher salt and black pepper

• 1 tbsp canola oil

• 1/2 tsp garlic powder

• 1 medium shallot, diced

• 1 cups chicken stock

• 1/2 cup beef stock

• 1/2 cup dry sherry

• 1 tsp soy sauce

• 1/2 tsp Worcestershire

• 1/2 cup cream

• 1 tbsp cornstarch

For the risotto:

• 1 cup of Arborio rice

• 2 tsp olive oil

• 1 small shallot, minced

• 2 small garlic cloves, minced

• Kosher salt and white pepper

• 1/2 cup dry white wine

• 4 cups low-sodium chicken stock

• 1/2 cup grated parmesan

• 2 tbsp unsalted butter

Directions:

• Start the chops by heating your Instapot on Saute and adding 1 tbsp of canola oil. Season the chops with salt and pepper. When the oil is hot, add the chops to the pot and brown thoroughly on both sides, about 3-4 minutes per side. Remove the chops to a plate.

• Add the shallots and mushrooms to the pot and cook, stirring, for abut 6 minutes. Season with salt and pepper.

• Add the sherry to the pot and stir. Add the stocks, soy sauce, Worcestershire, and garlic powder. Bring to a simmer and scrape the bottom of the pot with a wooden spoon to release any bits. Turn off Saute and add the browned chops back to the pot. Seal and pressure cook for 44 minutes. Let the pressure release naturally.

• Meanwhile, start the risotto…

• Heat the 4 cups of chicken stock in a medium saucepan to boiling, lower heat.

• Add olive oil to a medium saucepan over medium low heat and add the shallots and garlic and cook, stirring, for about 1 minute. Add the risotto to the pan and stir thoroughly. Add the white wine and stir briefly.

• Start adding the hot stock 1 (4 ounce) ladle at a time and begin to stir. When the stock is almost absorbed, add more stock and continue stirring. Do this until all the stock is gone and the rice is cooked and creamy. Add the parmesan cheese, butter, chopped parsley, and season with white pepper. You may not need any salt because the parmesan is pretty salty on its own.

• Turn off the heat and cover loosely to keep warm.

• To finish the chops, when done cooking and the pressure has release naturally, remove the chops to a plate and keep warm in the oven. Turn the Instapot to saute.

• Stir 1 tbsp of cornstarch into 1/2 cup of cream. When the liquid is simmering, add the cream and cornstarch and stir for about 5 minutes until thickened and slightly reduced. Add the chops back to the Instapot and baste them with the sauce for 2 minutes.

• To serve, place some risotto in the middle of a large plate then place a chop on the risotto. Spoon some sauce and mushrooms over the chop and serve. Garnish with more chopped parsley.