Boneless, thick-cut pork chops are served with a velvety, luxurious mushroom-scallion risotto and perfectly roasted broccoli. This elegant dinner will have everyone reaching for seconds.
If you’re comfortable multitasking in the kitchen, this recipe is for you. The individual components are quite simple to make. You will, however, need to keep one eye on the risotto the entire time. I strongly recommend prepping all of the ingredients before beginning the recipe.
How to make these pork chops with mushroom-scallion risotto:
While proteins are typically the show-stopper of the meal, I find the risotto really shines in this dish. The richness of this mushroom-scallion risotto pairs perfectly with leaner, center-cut pork chops. It would also work wonderfully with pork tenderloin or even roasted chicken breasts.
Here’s what you need for each part of the meal:
- Risotto: You’ll need mushrooms, scallions, butter, carnaroli or arborio rice, Parmesan cheese, and lemon juice.
- Broccoli: The broccoli is so simple! Just one pound of broccoli florets, olive oil, salt, pepper, and Italian seasoning.
- Pork chops: Because the risotto is quite rich, I recommend leaner, center-cut chops. I prefer the thick-cut chops because they’re less likely to be overcooked by accident.
How to cook the meal:
- Step 1: Prep! Make sure everything is ready to go. You don’t want to be chopping broccoli while you’re trying to stir your risotto.
- Step 2: Start the risotto. Cook up the mushrooms and then add the scallion whites. Add the rice and toast it in the pot for about a minute or so. Next, begin incorporating the water or stock, one cup at a time. Add more liquid only after the liquid in the pot has been absorbed. Once the liquid is incorporated and the rice is tender, turn off the heat. Stir in butter, Parmesan, and half of the scallion greens.
- Step 3: As soon as you add the rice to the pot for the risotto, pop your broccoli in the oven. The risotto will take about 20–25 minutes, and you will want to roast the broccoli for about 20 minutes.
- Step 4: As soon as the broccoli is in the oven, fry up your pork chops. Fry them for a few minutes on each side, and then put the skillet in the oven with the broccoli. The chops should only take about 15–17 minutes.
- Step 5: If you time everything right and work quickly, everything should be done within 5 or 10 minutes of each other. You can turn off the oven and keep the broccoli warm in the oven if you need more time to finish the risotto.
From there, simply serve it up! I slice the pork and arrange it on a platter with the broccoli and serve the risotto in a large serving bowl.
Pork Chops with Mushroom-Scallion Risotto
- Large pot
- Baking sheet
- Ovenproof skillet
- 8 ounces cremini mushrooms, wiped clean and thinly sliced
- 4 tablespoons butter, divided
- 5 scallions, minced; white and green parts kept separate
- 1 cup carnaroli or arborio rice
- 6 cups warm water or chicken stock
- 2 tablespoons olive oil, divided
- 1 pound broccoli, cut into florets
- 1 tablespoon Italian seasoning
- ¾ cup finely grated Parmesan cheese
- ½ lemon, juiced
- 4 boneless, thick-sliced center-cut pork chops 1 pound total
- Freshly minced parsley, optional, for serving
- Salt and pepper
Prepare the risotto:
- Preheat the oven to 425ºF.
- Turn the heat on a large pot to medium. Add the mushrooms and cook, occasionally turning as they release water. The water will evaporate over 8–10 minutes. Once the water from the mushrooms evaporates, turn the heat to medium-high and add 2 tablespoons of butter. Cook for 4-5 minutes until they brown and crisp up around the edges. Add salt and pepper.
- Add the scallion whites to the mushrooms. Cook for 1 minute until fragrant.
- Add the carnaroli rice and cook for 1–2 minutes. Add a pinch of salt. *See Note
- Begin ladling in the warm water or stock, 1 cup at a time. Stir after each addition and only add more liquid once the rice absorbs the liquid in the pot. Continue adding the liquid until 5 cups have been incorporated. Taste the risotto to see if the rice is tender. The liquid in the pot should be creamy. Add the remaining 1 cup of water only if needed and stir after adding it. Taste and add salt and pepper. This process will take 20–25 minutes.
- Once the rice is tender, turn off the heat. Stir in the remaining 2 tablespoons butter, half of the minced scallion greens, and the Parmesan cheese until melted. Add the lemon juice. Taste and season once more.
Roast the broccoli:
- Arrange the broccoli florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and Italian seasoning.
- As soon as you add the carnaroli rice to the pot for the risotto, transfer the broccoli to the oven. Roast for 20 minutes. Remove from the oven and cover with foil. Keep warm and keep the oven heated to 425ºF.
Cook the pork chops:
- Pat the pork chops dry and season all over with salt and pepper.
- Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the pork chops and cook for 3–4 minutes per side. Transfer to the oven for 15–17 minutes. Once the pork chops reach 140ºF, remove them from the oven and rest on a cutting board for 5–10 minutes.
- Slice the pork chops thinly and arrange on a serving platter with the roasted broccoli.
- Spoon the risotto into shallow bowls. Arrange the sliced pork chop on top and serve with the broccoli on the side. Garnish with freshly minced parsley and the remaining minced scallion greens. Enjoy!