Spiced Pork Chops with Dairy Free Butternut Squash Risotto
Ancho and pumpkin spice pork chops are rested on a bed of creamy Dairy Free risotto with butternut squash.
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Servings: 2
Equipment
- Large skillet
- Stock Pot
- saucepan
Ingredients
Spiced Pork Chops
- 2 pork chops
- 1 tsp pumpkin spice
- pinch of salt
- 1/8 tsp ancho chile powder
- 1 tbsp olive oil
Butternut Squash
- 2 cups butternut squash, cubed into 1/2" pieces
- 1 onion, diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Dairy Free Risotto
- 1 1/2 cups arborio rice
- 5 cups chicken stock
- 1/4 cup white wine
- 1/2 cup Dairy Free parmesan
- 1/2 cup Dairy Free heavy cream
- 3 tbsp fresh sage, chopped
- 1 tsp kosher salt
- 2 tbsp Dairy Free butter
Instructions
Spiced Pork Chops
- Heat a large skillet over medium heat with the olive oil.
- Mix spices together and season both sides of the pork chops.
- Place pork in the heated skillet and allow to brown on the first side, 4-5 minutes before flipping. Cook the second side 4-5 minutes more. Internal temp should be 145.
- Allow pork to rest 5 minutes.
Butternut Squash
- Add all of the ingredients to a skillet over medium heat.
- Allow the squash to brown, not turning often.
- Cook until tender.
- Set aside.
Dairy Free Risotto
- Add chicken stock to one pot and heat until it just begins to boil.
- Add rice, butter, sage, and wine to another pot and cook for several minutes.
- One ladle at a time add the chicken stock, allowing it to absorb before adding the next.
- Cook until the rice is tender and the liquid is absorbed, stirring constantly.
- Once the rice is tender add the cream and cheese. Stir to combine.
- Turn off the heat and cover. Allow to sit for 5 minutes.
- To plate make a bed of risotto. Top with butternut squash and a pork chop.
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