Slightly sweet, super creamy Pumpkin Risotto is the prefect counterpoint for hearty bone-in pork chops. Add a dash or two of a jerk-style rub to the pork chops for even more flavor.

Prep time: 5 min

Cook time: 35 min

Total time: 40 min

Pan-Seared Pork Chops and Pumpkin Risotto
Copyright Recipe © 2014 Woodland Foods


Makes 4 servings


  1. Preheat oven to 250°F.

  2. Season pork chops with salt and pepper. Place on rimmed baking sheet in oven. Roast until internal temperature reaches about 110°F, about 30 minutes. Take care not to overcook as chops will be finished in skillet.

  3. Meanwhile heat olive oil in large saucepan over medium-high heat. Add Pumpkin Risotto and stir quickly until rice is well coated and opaque, about 2 minutes.

  4. Add warm stock 1 cup at a time and cook, stirring, until risotto has absorbed stock. Repeat with remaining stock. Remove from heat and stir in 1 tablespoon butter and Parmesan cheese. Taste and adjust seasoning with salt and pepper as desired. Cover and keep warm.

  5. Heat vegetable oil in large heavy skillet until shimmering. Immediately add pork chops (straight from oven) and cook without moving 1-1/2 minutes or until golden brown on bottom. Flip chops then add remaining 2 tablespoons butter, shallots and thyme to pan. Cook until golden brown on remaining side, basting with melting butter, shallots and thyme.

  6. Divide risotto between 4 plates. Top each plate of risotto with 1 pork chop and one-quarter of shallots and butter. Serve immediately.