Tuscan Pork Chops

Take a trip to the rolling hills of the Italian countryside with our Tuscan dinner for two! This bountiful meal is perfect for grilling, but the bold flavors will transport you even if you’re cooking inside.

Servings: 2
Kitchen Time: 40 minutes
Active Time: 20 minutes
Allergens: Milk
Pairs Great With: Cold Brew Tiramisu



  • K&M Thick-Cut Brined Pork Chops
  • K&M Risotto Starter
  • K&M Garlic Parmesan Compound Butter
  • K&M Shaved Parmesan
  • K&M Broccolini with Garlic Rosemary Paste



  • Olive Oil
  • Butter
  • Salt
  • White Wine (optional)



  • Preheat the oven to 425°F.
  • Place broccolini on a parchment-lined sheet pan, drizzle with olive oil, season with salt, and toss to coat evenly. Transfer the sheet pan to the oven and roast until tender and slightly crispy – about 15-20 minutes. While the broccolini is roasting, start working on the risotto!
  • When the broccolini is tender, carefully remove the sheet pan, toss the broccolini with your desired amount of rosemary garlic paste, then return to the oven - about 2-3 minutes.


  • Add the risotto starter into a large pan over medium heat and break apart with a wooden spoon. Carefully pour in ½ cup white wine (or water) and simmer until the liquid is almost absorbed. Then add 1 cup water and continue to cook, stirring occasionally until absorbed and the rice is cooked. While the risotto is cooking, start on those pork chops!

Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.


  • Stir in 2-3 tablespoons of the compound butter and half of the parmesan cheese and turn off the heat. Pop on the lid to keep warm while preparing the rest of the meal. Just before serving, you may want to stir in a little more water to loosen the texture a bit!



  • Heat 1 Tbsp olive oil and 1 Tbsp butter together in a large oven-safe pan over medium-high heat. Place the pork chops in the pan and sear the first side for about 3-4 minutes, then flip and sear the other side for an additional 3 minutes. Place the pan in the oven until the internal temperature reaches 145ºF (for medium) – about 5-8 minutes. Remove from the oven and allow the pork chops to rest before serving – about 4-6 minutes.



  • Plate the pork chops alongside the risotto and roasted broccolini. Enjoy!




K&M Thick Cut Brined Pork Chops (carlton farms pork chops, sea salt, black pepper), K&M Garlic Parmesan Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper), K&M Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Broccolini (broccolini, garlic, extra virgin olive oil, rosemary, sea salt).

Written by Kitchen & Market