Easy Rosemary Pork Chops + Pea & Mushroom Risotto

These two recipes both came from one of my favorite cookbooks, The Cuisine of California, although I substituted pork chops for veal chops because those are harder to find here in England.

Grilled Chops with Rosemary (serves 4)

4 veal loin chops (or pork chops), 6-8oz. (200-250g) each

2 Tbsp olive oil

2 (2-inch) sprigs of fresh rosemary

Juice of 1 medium lemon

Salt and fresh ground pepper to taste

1. Brush chops liberally on each side with olive oil.

2. Strip leaves off rosemary sprigs and press leaves into both sides of each veal/pork chop. Sprinkle lemon juice on each side and refrigerate 1 hour.

3. Prepare barbecue for medium heat grilling or preheat oven grill/broiler, if necessary. Grill chops 3 inches from heat for 5-7 minutes on each side. The veal should be pink inside. Take veal/pork off grill and sprinkle with salt and pepper. Serve immediately with risotto.

Risotto with Fresh Mushrooms and Peas (Serves 4 to 6)

4 T/55g unsalted butter

1/2 tsp salt

2 medium shallots, finely chopped

1 cup arborio rice

2 cups shelled fresh peas (we used thawed frozen peas)

1/4 tsp finely ground pepper

3 cups (750ml) chicken stock, heated to hot

1/4 lb (125g) mushrooms, sliced (we used mini portabello)

1/4 c. (60ml) fresh grated Parmesan cheese

1. Heat 2 T of butter in a heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and saute lightly without letting it brown.

2. Add peas, 1/4 tsp. of salt, 1/8 tsp of pepper, and 1/2 cup (120 ml) of stock. Simmer over medium heat, stirring often, until stock is absorbed. Continue adding stock 1/2 cup at a time, cooking until it is absorbed. Stir frequently. Stop adding stock when rice is tender. Total cooking time should be about 20 minutes.

3. Meanwhile, heat 1 Tbsp of the butter in a skillet. Add mushrooms, the remaining salt and pepper and saute over medium-high heat until lightly browned.

4. When rice is done, gently stir in mushrooms, the remaining butter, and the Parmesan cheese (using a 2 prong fork if you have one). Taste for seasoning. Serve immediately.

Creamy Risotto with Peas and Crispy Bacon

OK, for all you pork lovers out there (I know who you are), this is a great dish. Sorry Vegetarians! We had it last night for dinner and D gobbled it up. It's not low fat, but you could omit either the salami/chorizo or the bacon, and just enjoy the risotto. Either way, it's creamy, salty goodness.

Ingredients:

1 Tbsp extra virgin olive oil

15g/.5 oz knob of butter

1 medium onion, peeled and finely chopped

3 spring onions/green onions, trimmed and sliced

60g/2.5 oz. cured chorizo sausage, coarsely chopped

(I substituted some garlic-flavored hard salami)

200g/7 oz Arborio risotto rice

1 glass dry white wine

500 ml/2 cups chicken stock, heated

1 heaped tbsp mascarpone or cream cheese

40g/1.5 oz grated Parmesan cheese

60g/2.5 oz frozen peas

4 rashers/slices unsmoked back or streaky bacon

1. Heat the olive oil and butter in a pan, add the onion and green onion and cook until softened, about 5-6 mins. Add the chorizo and cook for 2 minutes, then add the risotto rice and cook an additional 2 minutes, making sure all rice is coated in oils.

2. Add the wine and continue to stir until it has been absorbed, then add a ladle of the hot stock. Reduce the heat to simmer. Keep stirring, allowing each ladleful of stock to be absorbed before adding the next.

3. Once all the stock has been absorbed, stir in the mascarpone and Parmesan, then mix in the frozen peas. Remove from the heat and cover for 2 minutes. Meanwhile, grill the bacon until crisp, then place 2 rashers on top of each serving of risotto.