Pork Chop with Risotto

With Peter Polasek

The literal translation in Fench is “cotelettes de porc.” Chef Peter Polasek of George’s On Washington restaurant shows you how to make the risotto with peas as well as the quick and easy marinade for grilling pork chops. The marinade for the pork chops has oil, shallots and brown sugar. The brown sugar not only helps flavor the pork chops but creates better grill marks as well. Marinate the pork chops on the counter for about 10 to 15 minutes outside of the refrigerator, except when it is really hot, then marinate in the refrigerator. Do not over marinate, as it will begin to cook.The secret to making the risotto is to keep stirring and add in the liquid gradually as you go. If you cook the Arborio rice as you do regular rice, it will turn mushy and you want to end up with a firm texture. The asparagus is par boiled for a minute in salted water and then grilled for two minutes. Peter serves the pork chops by slicing in half and stacking over a bed of the creamy risotto, adding a few asparagus spears, and topping with a few shavings of fresh Parmesan on top. As a final garnish, which is optional for those at home, he serves it with a piece of fried basil and a crisp Parmesan chip.This video was filmed in the Kitchen Showroom at Baron's Major Brands Appliances, Salem, NH. You can obtain more information at their web site; www.baronsmajorbrands.com.

Ingredients

Grilled Frenched Pork Chop with Green Pea Risotto1 cup arborio rice
5 cups chicken stock
1/2 cup white wine
1/2 Spanish onion, minced
salt and pepper
1/2 stick of salted butter
2 center cut frenched pork chops
2 tablespoons green peas
2 tablespoons parmesan cheese
1 tablespoons minced shallot
3 ounces canola oil
cracked pepper
2 tablespoons brown sugar
6 asparagus spears

Instructions

For Risotto:
1. Sauté onion for 3 min, add rice, wine, and simmer for 6 min.
2. Slowly add chicken stock and cook for 20 min.
3. Towards the end add the green peas and top with Parmesan cheese.

For Pork Chops:
1. Marinate pork chops in canola oil with shallots, some cracked pepper,and brown sugar for 10 to 15 minutes.
2. Grill Chops on each side for 5 min.
 
For Asparagus:
1. Blanche asparagus (drop asparagus for 2 minutes into boiling water) and grill for 2 minutes on each side.

Slice pork chop in half and place on bed of rissoto.

Recipe courtesy of Chef Peter Polasnek, George's on Washington, 2011.

Born in the Czech Republic, Peter attended the Culinary Institute in Prague where he graduated with High Honors for Hotel and Restaurant Management. In 1980, Peter immigrated to the United States at the age of 21, and was employed as Sous Chef at the Hyatt Regency in San Francisco, California where he met his wife and co-owner, Lisa.

Together, they opened their first restaurant in San Raphael, California, specializing in continental cuisine. Peter and Lisa opened George's Restaurant in 2004, where they continue to serve the public.

Prior to George's, Peter has worked at Weston Copley Plaza in Boston, Massachusetts, the Haverhill Country Club and was the opening chef at the Black Cow in Newburyport.

Peter has never had any desire to do anything except be a chef. His love of food and people draw him to the field.