Maitake Risotto Pork Chop Recipe

Marinated and pan-seared Frenched pork chop steak with creamy risotto and crispy roasted maitake mushrooms.

Step 1: Pre-heat oven to 425°F

Step 2: Heat risotto according to manufacturer's instructions. Hold hot for service.

Step 3: Break the maitake into 4 wedges.

Step 4: Add 2 Tbsp. canola oil to a large sauté pan or cast iron over medium heat and lightly sear both sides of the pork chop 2-3 minutes. 

Step 5: Add the butter to the pan and place the pan in the oven. Cook for 6-8 minutes or until internal temperature reaches 145°F, flipping pork chop throughout to allow sear marks to darken evenly.

Step 6: Remove from pan to rest before serving.

Step 7: While the pork is resting, roast maitakes on medium high heat in the fat left in the pan from roasting the pork chop until they are golden brown and crispy. Be careful not to burn them.

Step 8: Toss maitakes in cut herbs.

Step 9: Plate risotto center of plate in a circle.

Step 10: Place pork chop over risotto with the bone pointing to 11'oclock. Serve immediately.

Sub-Recipe Directions

Marinated Pork Chop

Step 1: In a large stock pot add water, garlic, shallot, thyme and rosemary. 

Step 2: Bring to a boil, then add salt and sugar and whisk to dissolve.

Step 3: Remove from heat and chill.

Step 4: Place loin and chilled marinade in a hotel pan. Marinate refrigerated for 12-24 hrs.

Step 5: Remove loin from marinade. Pat dry and lay flat on a clean cutting board with the back side of loin facing up so you can best see the ribs.

Step 6: Slice even chops between ribs. Hold refrigerated for use in larger recipe.