Balsamic Pork Chops Portobello Print Email

With grilled portobello, Risotto and arugula salad

6-8 loin pork chops, about 3/4-inch thick
Tony’s Balsamic Vinaigrette dressing, as needed
Alessi stovetop Risotto of your choice
Olive oil, as needed
4-5 portobello mushrooms, gilled and peeled
6-8 oz fresh arugula, arugula and spinach, or spring greens
onion slivers, tomato wedges, carrot matchsticks

Place chops in large Ziploc bag and add enough vinaigrette to marinate, reserving enough dressing to brush the mushrooms and toss the salad. Seal without air and marinate 2-24 hours in the refrigerator, or 60-90 minutes at room temperature.

Prepare Alessi risotto according to package directions.

With a paring knife, remove the dark gills and peel the mushrooms (optional). Brush mushrooms generously with reserved balsamic marinade. Preheat a medium hot grill or two large skillets and mist or drizzle with oil.

Grill or sauté chops over direct heat just until done, about 6-8 minutes, and grill mushrooms until marked, tender and beginning to shrink. Toss greens with salad veggies and splash of balsamic vinaigrette. Slice mushrooms thinly.

Serve on individual plates with the risotto next to the salad, topped with sliced mushrooms, and finally pork chops. - Chef Mick (Michaelangelo) Rosacci, --