Chimichurri Pork Chops

Shopping List: 

• K&M Cortina’s Risotto Starter

• Shaved Parmesan

• K&M Thick-Cut Brined Pork Chops

• Chimichurri

• K&M Zucchini with Everything Compound Butter

Pantry Items: 

• Olive Oil

• Butter
• Salt & Pepper
• White Wine (Optional)

PREPARATION:

PARMESAN RISOTTO:
1) Add risotto base to a medium pan with a lid and break apart with a wooden spoon. Add ¼ cup white wine (optional) or water and bring to a simmer, cooking until the liquid is almost absorbed. Then add 1 cup water and continue to cook, stirring occasionally until absorbed and the rice is cooked.
Chef’s Tip: if you like your risotto a little al dente, start with just ½ cup of water and add more according to your taste.
2) Stir in half of the parmesan cheese. Pop on the lid to keep warm while preparing the rest of the meal. Just before serving, you may stir in a little more water to loosen the texture a bit!

THE MAIN EVENT:
3) Unwrap pork chops and lightly smear with half the chimichurri.
4) Is the weather outside nice? Then get out there and grill! If you’ll be staying inside, heat 1 Tbsp olive oil and 1 Tbsp butter together in a large oven-safe pan over medium heat.
5) Cook the meat 3-5 minutes per side until beautifully browned. We like our pork cooked to medium (145ºF). Remove pork from the pan and allow to rest until ready to serve.

ZUCCHINI:
6) Without cleaning the pan, melt 1 Tbsp butter. Add the cut zucchini to the hot pan with 2 tsp rosemary garlic paste. Sauté and stir often until golden brown on both sides.
7) To serve, portion risotto and sauteed zucchini onto each plate, garnish with the remaining parmesan. Distribute the pork chops and dollop the remaining chimichurri.

INGREDIENTS

K&M Cortina’s Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Thick-Cut Brined Pork Chops (pork chops, sea salt, black pepper), Chimichurri ( ), Everything Compound Butter

ALLERGENS

milk