Tonight we decided to try the saffron risotto again, and to go with it, Chris looked through the Silver Spoon and found a recipe for pork chops that turned out well. To round out the meal, I threw together some roasted green beans (my fall-back green bean or asparagus recipe).Pork, Risotto and beans

The pork recipe is exceptionally easy, and quick. Take 4 pork sirloin chops and flour them, then add them to a hot pan with around 2 tablespoons of melted butter. After a couple of minutes, flip the pork. A couple of minutes later, add a scant cup of white wine, and cover and let poach for 5 minutes, or until cooked. Salt and pepper as desired. Garnish with chopped parsley, and enjoy.

For the beans, I simply toss the beans in olive oil to coat, with a couple of cloves of chopped garlic. Salt and pepper, and throw into a 400 degree oven for around 15 minutes. Halfway through the time, stir the beans around some, so they don’t try to stick or burn.

For the risotto, this time we used a smaller pinch of strands that were lightly crushed. We also used white wine, because it’s what we had on hand.

All in all, a wonderful Sunday dinner.


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