Tag: pork

Ingredients

• Mushroom “Risotto”
• 1 tablespoon cooking fat
• 1/2 cup chopped onions
• 8 ounces mushrooms, white or crimini, chopped
• 2 cloves garlic, chopped fine
• 1/2 cup bone broth or chicken broth
• 1 teaspoon dried rosemary, chopped fine
• 2 fresh sage leaves, shredded
• 2 cups riced cauliflower
• 1/2 cup full fat coconut milk
• 1 teaspoon coconut aminos
• salt, to taste
• Pork Chops
• 2 center cut, thick pork chops
• 1 teaspoon cooking fat
• salt, to taste
• 1/2 cup bone broth or chicken broth

Instructions

1. Cook “risotto”: Melt cooking fat in medium saucepan, over medium/low heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add mushrooms and garlic to saucepan.
4. Cook for 5 minutes, adding small amounts of broth, if needed, to keep from burning.
5. Add rosemary and sage and remainder of bone broth.
6. Continue to cook for 3 minutes, or until most of liquid has been absorbed.
7. Add riced cauliflower.
8. Stir well.
9. Add coconut milk and aminos.
10. Stir until creamy.
11. Lower heat and cook for 5 minutes.
12. Add salt to taste.
13. Remove from heat and set aside to cool. “Risotto” should be thick for stuffing pork chops.
14. Preheat oven to 350°.
15. Slice into each pork chop, lengthwise, at one end of side of chop. Cut into pork chop, carefully, to form a pocket to stuff with “risotto”. Be sure not to cut through the other side of chop.
16. Stuff each pork chop with cooled “risotto”. Carefully, pack the “risotto” inside of pocket of each chop. Place stuffed chops into baking dish or cast iron skillet
17. Rub tops of each chop with cooking fat.
18. Salt, to taste.
19. Pour broth into baking dish or skillet.
20. Place in oven and bake for 30 to 40 minutes, or until internal temperature of chops reaches 160°. Remove from oven and let sit for 5 minutes.
21. Reheat any extra Mushroom “Risotto”.
22. Serve chops with extra Mushroom “Risotto”.

Notes