Pork chops with spring onion risotto

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 638 Kcal, 40g Protein, 53g Carbohydrates, 27g Fat


  • Risotto
  • 3 spring onion incl. green part
  • 1 tbsp olive oil
  • 250 g risotto rice (e.g. Carnaroli, Arborio)
  • 2 dl apple wine or apple juice
  • 7 dl vegetable bouillon
  • 3 tbsp full cream
  • salt and pepper to taste
  • Chops
  • clarified butter for frying
  • 0.5 tsp sea salt
  • 4 pork chop (approx. 200 g each)
  • a little pepper
  • Jus
  • 1.5 dl apple wine or apple juice

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  • Risotto

    Finely chop the spring onions, slice the green part into rings and set aside. Heat the oil in a pan and sauté the spring onions. Add the rice, sauté and stir until translucent. Pour in the apple cider and reduce completely. Add the stock little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the reserved green part of the onions and the cream, season.
  • Chops

    Heat the clarified butter in a frying pan. Brown the pork chops for approx. 2 mins. on each side. Reduce the heat, continue cooking the chops for approx. 5 mins. on each side, remove, season, then cover and keep warm.
  • Jus

    Wipe the cooking fat from the pan, tip in the apple cider, loosen any bits that have stuck to the bottom of the pan and reduce to approx. 100 ml. Serve with the pork chops and risotto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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