Pan-Seared Pork Chops with Creamed Corn Risotto
Pan-Seared Pork Chops with Creamed Corn Risotto
Ingredients
For the Pan-Seared Pork Chops
- 4 pork chops, bone-in, 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 3 fresh thyme sprigs
- 1/4 cup chicken broth
For the Creamed Corn Risotto
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 1 can canned creamed corn, 15-ounce
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, optional, for extra richness
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Warm the chicken broth for the risotto in a small saucepan over low heat. Keep it warm throughout the cooking process.
⏱️ 2 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 4 min
- 4
Pour in the dry white wine and stir until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
⏱️ 3 min
- 5
Begin adding the warm chicken broth to the rice, 1/2 cup at a time, stirring frequently. Allow each addition to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite).
⏱️ 25 min
- 6
While the risotto is cooking, prepare the pork chops. Pat the pork chops very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 7
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side until a deep golden-brown crust forms.
⏱️ 8 min
- 8
Reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the pork chops repeatedly for 2-3 minutes. If desired, pour in the 1/4 cup chicken broth and simmer briefly to create a light pan sauce. Continue cooking until the internal temperature of the pork reaches 145°F (63°C) for medium-rare, or to your desired doneness.
⏱️ 5 min
- 9
Remove the pork chops from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for at least 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chops.
⏱️ 5 min
- 10
Return to the risotto. Once the rice is al dente, stir in the canned creamed corn, 1/2 cup of grated Parmesan cheese, 2 tablespoons of unsalted butter, and the optional heavy cream. Stir vigorously until the risotto is wonderfully creamy. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min
- 11
To serve, spoon a generous portion of the creamed corn risotto onto plates. Slice the rested pork chops against the grain and arrange them over the risotto. Drizzle with any pan sauce from the skillet. Garnish with fresh chopped chives and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Pork Chops with Creamed Corn Risotto
Ingredients
For the Pan-Seared Pork Chops
- 4 pork chops, bone-in, 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 3 fresh thyme sprigs
- 1/4 cup chicken broth
For the Creamed Corn Risotto
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 1 can canned creamed corn, 15-ounce
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream, optional, for extra richness
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Warm the chicken broth for the risotto in a small saucepan over low heat. Keep it warm throughout the cooking process.
⏱️ 2 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 4 min - 4
Pour in the dry white wine and stir until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.
⏱️ 3 min - 5
Begin adding the warm chicken broth to the rice, 1/2 cup at a time, stirring frequently. Allow each addition to be almost completely absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite).
⏱️ 25 min - 6
While the risotto is cooking, prepare the pork chops. Pat the pork chops very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 7
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side until a deep golden-brown crust forms.
⏱️ 8 min - 8
Reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet. Tilt the pan and spoon the melted butter and aromatics over the pork chops repeatedly for 2-3 minutes. If desired, pour in the 1/4 cup chicken broth and simmer briefly to create a light pan sauce. Continue cooking until the internal temperature of the pork reaches 145°F (63°C) for medium-rare, or to your desired doneness.
⏱️ 5 min - 9
Remove the pork chops from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for at least 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chops.
⏱️ 5 min - 10
Return to the risotto. Once the rice is al dente, stir in the canned creamed corn, 1/2 cup of grated Parmesan cheese, 2 tablespoons of unsalted butter, and the optional heavy cream. Stir vigorously until the risotto is wonderfully creamy. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 5 min - 11
To serve, spoon a generous portion of the creamed corn risotto onto plates. Slice the rested pork chops against the grain and arrange them over the risotto. Drizzle with any pan sauce from the skillet. Garnish with fresh chopped chives and extra grated Parmesan cheese, if desired.
⏱️ 2 min