MasterChef Tuscan-Spiced Pork Chops with Parmesan Risotto & Apple Pan Sauce
MasterChef

MasterChef Tuscan-Spiced Pork Chops

with Parmesan Risotto & Apple Pan Sauce

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

We’re bringing you another delicious recipe adapted from a winning dish on Season 9 of MasterChef on FOX. Ready for your grill or stove, these pork chops get delicately sweet, woodsy flavor from a coating of rosemary, fennel, and sage—plus a sophisticated topping of apple cooked with a bit of rich demi-glace.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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MasterChef Tuscan-Spiced Pork Chops with Parmesan Risotto & Apple Pan Sauce
Title
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic; roughly chop. Peel and finely chop the shallot. Remove and discard the stems of the kale, then finely chop. Quarter, core, and medium dice the apple.

Cook the risotto:
2 Cook the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 3 ½ cups of water; season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the butter and cheese.

 

Cook the kale:
3 Cook the kale:

While the risotto cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water and cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; transfer to a large bowl. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the pork:
4 Cook the pork:

STOVE: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill the seasoned pork  3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

Make the pan sauce:
5 Make the pan sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and cook, stirring frequently, 1 to 2 minutes, or until the apple is softened and the liquid has cooked off. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Stir the cooked kale into the pot of cooked risotto; season with salt and pepper to taste. Slice the rested pork crosswise. Serve the finished risotto topped with the sliced pork and pan sauce. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic; roughly chop. Peel and finely chop the shallot. Remove and discard the stems of the kale, then finely chop. Quarter, core, and medium dice the apple.

2 Cook the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 3 ½ cups of water; season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the butter and cheese.

 

Cook the risotto:
Cook the kale:
3 Cook the kale:

While the risotto cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water and cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; transfer to a large bowl. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook the pork:

STOVE: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill the seasoned pork  3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

Cook the pork:
Make the pan sauce:
5 Make the pan sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and cook, stirring frequently, 1 to 2 minutes, or until the apple is softened and the liquid has cooked off. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat; season with salt and pepper to taste.

6 Finish & serve your dish:

Stir the cooked kale into the pot of cooked risotto; season with salt and pepper to taste. Slice the rested pork crosswise. Serve the finished risotto topped with the sliced pork and pan sauce. Enjoy! 

Finish & serve your dish:
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