- salt and pepper to taste
- a little pepper
- clarified butter to fry
- 1 tbsp. olive oil
- 7 dl vegetable bouillon
- 0.5 tsp. sea salt
- 3 tbsp. full cream
- 3 spring onions, incl. green parts
- 4 pork chops (approx. 200 g each)
- 250 g risotto rice (e.g. Carnaroli, Arborio)
- 1.5 dl apple wine or apple juice
Finely chop the spring onions, slice the green part into rings and set aside. Heat the oil in a pan and sauté the spring onions.
Add the rice, steam while stirring until translucent. Pour in the apple cider and reduce completely. Add the stock little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the set aside onion green part and cream, season.
Heat the clarified butter in a frying pan. Brown the cutlets for approx. 2 mins. on each side. Reduce the heat, continue cooking the cutlets for approx. 5 mins. each, remove, season, then cover and keep warm.
Wipe the cooking fat from the pan, tip in the apple cider, loosen any bits that have stuck to the bottom of the pan and reduce to approx. 100 ml. Serve with the cutlets and risotto.
- 35 mins Preparation/cooking time: ca. 35m
- Servings For 4 people
- Nutrition 638 Kcal