PORK CHOP RISOTTO - serves 4

Click on the image above to take you to the current cooking feature on Sandra's blog

This is a favourite recipe of mine. So yummy. I've posted it before on an old blog long since deleted. I thought I'd add it again to join in with Sandra's 'Cooking Thursday.


1 medium onion - chopped
2oz streaky bacon - cut off rind and cut into strips
1 clove garlic - crushed
2oz mushrooms - sliced
1 chicken stock cube dissolved in 1 1/4pt boiling water
1oz margarine or butter
6oz long grain rice
pepper
4 loin of pork chops
1 small (7oz) can sweetcorn with red and green peppers (or 1/4 each red and green peppers and frozen sweetcorn)
1 rounded teaspoon chopped fresh parsley - if desired
2 tomatoes - cut into quarters

Method

1. Fry onion, bacon and garlic (red and green peppers, if using) for 3-4 mins in melted marg.

2. Add rice and fry until fat is absorbed.

3. Add mushrooms, stock, and seasoning to taste. Bring to boil and cook until stock absorbed.

4. While rice is cooking, grill chops. When chops are cooked, place on top of rice mixture. (If you are using frozen sweetcorn, add to rice mixture when most, but not all, of water has been absorbed)

5. Drain sweetcorn, add to rice mixture. Stir over a low heat for a few mins., taste and add more seasoning, if necessary.

6. Just before serving add parsley and tomatoes, to allow tomatoes to warm through.

7. Place rice mixture on a warm serving dish and arrange chops on top.

8. Serve with a green salad - if desired.

You can use fresh peppers and frozen sweetcorn, if preferred. Finely chop 1/4 red and 1/4 green pepper and fry at the beginning with the onion, garlic and bacon. Add a handful, or what you prefer, of sweetcorn after rice has been simmering for about 15 mins.