Herb Grilled Pork Chop and Caramelized Apple Risotto Recipe

• 2 8oz. bone in Pork Chops
• 1 sprig rosemary
• 1 sprig sage
• 2 cloves garlic
• olive oil
• 1/2 c. arborio rice
• 1 shallot - brun oix
• 2 tbs. unsalted butter
• 1 green apple - diced
• 1 c. chicken stock
• 1/2 c. white wine
• pinch of fresh nutmeg
• 2 tbs. apple cider vinegar
• 4 tbs. sugar
• salt and pepper
• 1 sprig thyme
• 2 tbs. grated parmesan cheese

1. Mince garlic, sage and rosemary and add to olive oil.
2. Rub salt and pepper and oil mixture on the pork chops.Let sit until ready to grill.
3. Sautee shallot in butter over a medium heat in a wide pot or sautee pan.
4. Add rice and toast lightly.
5. Add chicken stock, white wine, nutmeg, thyme, salt and pepper.
6. Add slowly, stirring occassionally and cook until done.
7. Keep hot.
8. Grill porkchops until preferred doneness.
9. In a seperate pan, sautee apples dry and add sugar.
10. Carmelize until lightly browned but still firm and add vinegar and reduce.
11. Add apples to risotto and incorporate parmesan.
12. Serve with Saffron Dijon Sauce and Garnish with a dried apple slice.

chops, rosemary, sage, garlic, olive oil, arborio rice, shallot, unsalted butter, green apple, chicken stock, white wine, nutmeg, apple cider vinegar, sugar, salt, thyme, parmesan cheese

Taken from cookeatshare.com/recipes/herb-grilled-pork-chop-and-caramelized-apple-risotto-31923 (may not work)