Pan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey Jus

Updated 12 months ago

Pan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey JusServes 4Executive Chef-Louis KieferThe Bar Harbor Inn Oceanfront ResortFor Pork Chops-2 tablespoons canola oil4 double cut bone in pork chopsKosher salt and black pepper to taste1 cup apple cider2 tablespoons truffle honey¼ cup unsalted butterFor Rainbow Swiss Chard (mustard greens may be substituted)-1 tablespoon olive oil2 cups Swiss chard¼ cup balsamic vinegar1 tablespoon honeyKosher salt and black pepper to tasteFor the Sweet Potato Risotto-1 small sweet potato1 tablespoon unsalted butter2 cups chicken stock1 shallot chopped1 garlic clove, finely chopped1 teaspoon unsalted butter1 cup uncooked Arborio rice½ cup dry white wine½ cup heavy cream½ cup grated parmigiano-reggiano cheesePinch of nutmeg and cinnamonMaple syrup to statePan Roasted Pork Chops-Preheat oven to 400 degrees. Heat oil in cast iron skillet over high heat. Season the pork with salt and pepper. Sear for three minutes and turn pork chops over and place in oven. Roast for 15 to 20 minutes and remove to a platter and drain most of the drippings from the skillet. Add apple cider to the remaining drippings and deglaze pan, scraping the bottom and reducing by half. Whisk in truffle honey, remove from heat and add the butter gradually, to blend well. Adjust seasoning.Flash Sauteed Rainbow Swiss Chard-Heat olive oil in large saute pan over high heat: add the Swiss chard and sautee until wilted. Add the vinegar to deglaze and, add honey and season with salt and pepper. Toss to coat well.Sweet Potato Risotto-Bake sweet potato until soft and scoop away from skin when cool. Mash with 1 tablespoon butter. Bring chicken stock to a simmer and keep warm. In separate pan saute garlic and shallots in 1 tablespoon butter until transluscent, stir in rice, and saute briefly. Add the wine and cook until most of the wine is absorbed. Cover rice with chicken stock and cook until absorbed. Repeat process until chicken stock is gone and rice is tender. Stir in sweet potato and cream, cook on low heat briefly and season with maple syrup, nutmeg, cinnamon, and cheese. Serve hot.


MENU