Pork Chops with Honey and Beer
Oven-baked pork neck chops glazed with honey and beer, served with a creamy mushroom and mascarpone risotto.
⏱️ Prep: 45 min
Ingredients
| 600 г | boneless pork neck |
| 2 с.л. | honey (Confeira) |
| 40 г | German butter (Pilos) |
| 50 мл | unpasteurized beer (Argus) |
| 200 мл | water |
| — | salt and black pepper |
| 150 г | Premium rice (Tiradell) |
| 1 с.л. | mascarpone (Lovilio) |
| 30 г | German butter (Pilos) |
| 2-3 | spring onions |
| 100 г | button mushrooms and porcini |
| 20 г | sun-dried tomatoes (Baresa) |
| 20 мл | cream (Pilos 30%) |
| 1 ч.л. | soy sauce (Mikado) |
| 50 г | Grana Padano cheese (Lovilio) |
| 500 мл | vegetable stock (Cusina) |
| ½ | lemon for garnish |
Instructions
Prep time: 45 min. Serves 4.
- Lightly pound the pork chops and season them with salt and black pepper. Place them in a pan and add the honey, the beer, the butter and the water. Put them to bake for 30 minutes in an oven preheated to 220°C.
- Meanwhile, saute the chopped mushrooms and the finely chopped onion for about 10 minutes in the heated butter. Add the stock (we have dissolved 1 cube in 500 ml of water) and the mascarpone, then add the rice. Cook, stirring constantly, until the rice softens. Finally add the cream, the soy sauce and the sun-dried tomatoes cut into strips, continuing to stir. Seconds before removing the garnish from the heat, add the grated Grana Padano cheese as well.
- Serve the chop with the prepared risotto, decorated with lemon and drizzled with the sauce from the roasted meat.