Instant Pot Pork Chops with Sweet Corn Risotto
The pork chops are very tender and juicy. They have a great flavor and texture. You will love them!
Ingredients: 2 lbs boneless pork shoulder (or other lean meat) 1 tsp salt 1/2 tsp black pepper 3 cloves garlic, minced 1 tbsp olive oil 4 cups water 2 tbsp butter or ghee Directions: Season the pork with salt and pepper. Heat up the oil in a large skillet over medium heat. Add the garlic and saute until golden brown, about 30 seconds. Add the pork and cook until it’s no longer pink inside, about 5 minutes. Remove from pan and set aside to cool slightly.
Pour off all but 1 cup of the liquid from the pan into a bowl. Return the pork back to pan along with any fat that has rendered out of it (if there was any). Bring the mixture to a boil, reduce heat and simmer until the pork is cooked through, about 20 minutes. Stir in the water and butter or ghee. Taste and season with additional salt if needed. Serve immediately with your favorite vegetables.
You can also make this in an 8qt or larger pressure cooker. You will need to increase the amount of liquid to 4 cups. The rest of the directions remain the same.
Find out even more about it today!
Instant Pot Pork Chops with Sweet Corn Risotto
What Is A Good Substitute For Arborio Rice?
There are many kinds of rice and countless varieties, so picking a good substitute really just depends on personal taste. I like to use Jasmine or Basmati rice the most. These types of rice have a slightly sweet taste and they contain less starch than other varieties, so they do not get sticky or clump together after being cooked. You can also use Calrose rice, although I do not recommend using instant rice as a substitute.
What Is A Good Substitute For Heavy Cream?
Again, this really just depends on personal taste, although if you are lactose intolerant I would highly recommend opting for coconut milk instead. You can buy the light or regular coconut milk (Thai brands use the least amount of additives and thickeners so the consistency is closest to heavy cream). Just be careful when you buy the canned stuff because not all of them are created equal. I have included an Amazon link to some good options below:
What Is A Good Substitute For Fresh Corn Kernels?
You can use frozen corn kernels, canned corn kernels or even dried corn kernels if you want to make this recipe even easier. The best way to re-hydrate dried corn is to slowly pour boiling water over them, let them sit for about 10 minutes, then drain the water before using in this recipe. You can also buy canned corn that already has the water boiled out of it (just be sure to shake the can well before opening because the corn will naturally settle to the bottom). Personally, I like to use the frozen corn when I have it on hand, but using canned is just as good and will work in a pinch!
Other Possible Variations:
If you are not a fan of arugula, you can substitute spinach or kale. If you can’t find arugula or don’t like the taste, you can substitute baby spinach as a great substitute.
If pork is not your thing, you could also use chicken. If you do use chicken, I would recommend using bone-in skin-on thighs or drumsticks.
You can substitute the heavy cream with half and half cream or whole milk if you want to cut down on the fat content a bit.
You can substitute the Arborio rice with Carnaroli, Vialone Nano, or even Jasmine rice if you want to change it up.
If you want to make this a vegetarian dish, just substitute the pork for vegetables and beans of your choice – mushrooms, artichoke hearts and white beans is always a great combo!
If you like spicy food, add 1 or 2 chopped Fresno chilies when you saute the onion.
If you like your risotto a little thicker, just add less stock to the pot.
This is awesome with some freshly grated Parmesan or Pecorino Romano on top.
To make the prep process even faster and easier, you can chop the onion, corn kernels and arugula ahead of time and store them in separate airtight containers in your refrigerator until you are ready to use them.
Always taste the rice as you are cooking it. It should still have a slightly crunchy center when you bite into it.
You can gently fold the arugula into the risotto or simply spoon the risotto on top of the arugula and let people pick the arugula leaves as they eat.
Cooking the risotto in the same pot that you will serve it in helps keep the dish hot while serving.
Use a wooden spoon when cooking the risotto to prevent the rice from sticking to the bottom of the pot.
You can add more chicken stock during the cooking process if you feel like it needs to be more liquidy (just be sure to stir more).
4 tbsp unsalted butter
1 small onion, diced
1 cup Arborio rice
1 1/2 cup chicken stock (more if needed)
1/2 cup white wine (I used Chardonnay)
1 cup frozen corn kernels, thawed
3/4 cup heavy cream (or half and half or whole milk)
6 oz fresh arugula leaves (about 4 packed cups), coarsely chopped
1/2 cup Asiago cheese, grated (or Parmesan if you can’t find Asiago)
8 oz sliced honey glazed center cut boneless pork chops (about 2 chops)
fresh cracked pepper to taste (about 20-30 cranks of a pepper mill)
Prep Time: 15 minutes Cook Time: 35 minutes Serves: 2 people
Here’s what you need:2. Melt 2 tablespoons of the butter in a large saucepan over medium-high heat. Add the onion and saute until translucent (about 3-4 minutes). Add the Arborio rice and saute, stirring constantly, for 1 minute.
3. While the rice and onion are cooking, combine the white wine and chicken stock in a small pot.
Bring to a boil, then turn off the heat and cover to keep warm.
4. Reduce the heat under the saucepan to medium low.
Add the corn and stir constantly until it has thawed (about 1-2 minutes). Add the heavy cream and stir constantly until it is fully incorporated and the mixture begins to steam (about 2-4 minutes).
5. Start adding the warm chicken stock a ladle full at a time, stirring constantly until each ladle of stock is fully absorbed before adding more.
This should take about 20 minutes.
6. Stir in the chopped arugula and allow it to wilt (about 1-2 minutes).
Stir in the remaining 2 tablespoons of butter and the Asiago cheese. If the risotto is too thick, add more stock or cream a little at a time until it reaches your desired consistency. Season with fresh cracked pepper.
7. In the last 5 minutes of cooking, place a large saute pan over medium-high heat and add the remaining 1 tablespoon of butter.
Once the butter has melted and is hot (but not browned), add the pork chops and cook, turning once, until a meat thermometer reads 145 F. (The chops will continue to cook while you finish the risotto).
8. Serve immediately spooning the risotto on top of the pork chops.
f you’re having trouble cooking the Arborio rice, I would suggest adding more stock as it’s cooking to make sure the rice doesn’t get too sticky. Also, make sure you stir constantly to allow a crust from forming on the bottom of the pan.
Looking for more recipes?
Here are a few of my favorite recipes!
Chicken Marsala Recipe This delicious Chicken Marsala recipe is best served over creamy sauce pasta. It’s easy to make and so good!
Crab Cakes Recipe Here’s an amazing recipe for crab cakes. They have a great flavor and are so good!
Pepperoni Pizza Cookies Here’s a fun recipe for everyone. These pizza cookies are sure to be a hit!
Sources & references used in this article:
Indian by S Ram, BK Gupta, JS Yadow – J. Pure Appl. Phys., 1981 – robertrose.ca
Joy of Cooking: 2019 Edition Fully Revised and Updated by IS Rombauer, MR Becker, E Becker, J Becker, M Scott – 2019 – books.google.com
Professional cooking, college version by W Gisslen – 2010 – books.google.com
The Adobo Road Cookbook: A Filipino Food Journey by B Smith – 2006 – Algonquin Books
My Family Table: a passionate plea for home cooking by M Gapultos – 2013 – books.google.com
Database of the Fluoride (F) content of Selected Drinks and Foods in the UK by J Besh – 2011 – books.google.com