Thick-cut Berkshire Pork Chop & Risotto

Chef: Alex Flores
Time: 1hr 20min

Ingredients:
RISOTTO:
16oz Arborio Rice
1 Large Yellow Onion(Small Diced)
3ea Garlic Cloves(Finely Minced)  
½ Gallon of Hot Chicken Stock
½ Cup of 90/10 Blended Canola Oil and Olive Oil
1 Cup of Blanched English Peas
1.5 lbs of Roasted Morrell Mushrooms
2 Cups of Spinach
1 Cup of Grated Parmesan Cheese
½ lb of Butter
1 Bunch of Chopped Parsley
Salt to taste 
1 Lemon Zested
Wooden Spoon(used to stir the Arborio rice)

PORK CHOP:
6 each-12oz Thick-cut Berkshire Pork Chop(you can get this from your local butcher shop) 
½ Cup Chopped Thyme
2ea Lemons Zested
1 Cup of Extra Virgin Olive Oil
Salt to taste 
1 TBS Cracked Black Pepper

GRILLED PEACHES:
5 each ripe peaches, cut in ½ with the pit removed
½ Cup Extra Virgin Olive Oil 
Salt to taste 
½ Tsp Cracked Black Pepper

Instructions:

INSTRUCTIONS FOR RISOTTO:

1. In a large stock add the minced garlic and lightly toast, add the small diced onion and cook the onions until it is translucent. 

2. Add the Arborio rice and toast the rice for about 5 minutes (constantly stirring), add chicken stock to cover the rice and reduce the heat to medium heat. You will have to constantly steer the rice (this helps develop the starch and creates a creamy risotto) add chicken stock as the liquid starts to be absorbed. 

3. Keep stirring the rice until it is tender, for about 10-15 minutes. Add the Morrell mushrooms, English Peas, Spinach, Parmesan Cheese, Butter, and Chopped Parsley.

4. Continue to stir until all of the ingredients are incorporated. 

5. Add the lemon zest and season with salt and adjust seasoning until your desired taste

INSTRUCTIONS FOR PORK CHOP:

1. In a Mixing Bowl combine the Thyme, Lemon Zest, Olive Oil, Salt and pepper, whisk everything together and marinate the pork chops (marinated preferable overnight on a sheet tray wrapped with plastic wrap and stored in the refrigerator) 

2. Take the marinated pork chops out of the refrigerator 20 minutes prior to grilling (Allow the chops to come to room temperature) and place on a grill.  You will cook on one side for about 3 minutes, then flip the pork chop, continue to cook for about 3 minutes. And flip the chop the opposite direction to get cross marks, continue to cook the pork chop for 3 minutes and flip the pork on the other side to continue to cook for about another 3 minutes. 

3. The internal temperature should be 134°, remove the pork chops and let them rest for about 10 minutes and serve on top of the risotto 

INSTRUCTIONS FOR GRILLED PEACHES:

1. In a mixing bowl add the peaches and toss them with the Extra Virgin Olive Oil, Salt, Pepper and place on a grill and cook until the peaches are soft and warm