Welcome to my website! I hope you enjoy exploring all the delicious recipes I have prepared.

Pan Seared Pork Chop with Parmesan Risotto and Caramelized Onions


This is a beautifully delicious and romantic meal to prepare for you and your loved one. 


For the pork chops: 

2 pork chops - pat dry, season well with salt, pepper, and fresh thyme

1 small yellow onion - sliced 

1 tablespoon butter - divide into 2 pieces

For the Parmesan risotto:

3/4 cup arborio rice 

1/2 cup water 

1/2 cup warm chicken stock 

1 tablespoon white wine 

a little less than 1 tablespoon butter - cut into 2 pieces

1/4 cup freshly grated Parmesan cheese 

Salt  + Pepper 


In a wide saute pan, heat the 1 teaspoon butter, over medium heat. 

Once it is melted, add the sliced onions, season with salt, and let them sweat for 3 minutes, then lower the heat to low and let this cook for 10-15 minutes. 

Make sure to stir the onions occasionally so that they don't burn, but let the sugars of onion caramelize. 

Once the onions have caramelized, remove from the pan and keep warm on a plate. 

Don't wash this pan because you will use the well seasoned pan for the pork chops right before the risotto is ready. 

Meanwhile begin the risotto. 

In a medium pan, over medium heat, heat another teaspoon of butter, and lightly toast the arborio rice. 


Add the white wine, and stir well. 

Then add the half a cup of water, bring this to a boil, cover the pan, and lower heat to low. Cook for 10 minutes. 

Meanwhile either microwave the chicken stock or warm over the stove. 

Always add warm broth to a risotto, if you add cool liquid the rice will not cook. 

By adding hot or warm liquid this ensures that the heat will stay the same in the pot, which will allow the rice to cook. 

Remove the lid, and stir, add a pinch of salt, add some chicken stock and stir until the liquid is absorbed. 

Add more stock and stir, repeat this one more time, and this should cook the rice, just right. 

If it is too al dente for your liking, add another and stir/cook for another 5-6 minutes.

The total cooking time should be about 20-25 minutes of the risotto. 

Once the rice is to your liking, turn the heat off, add the remaining butter, and the cheese, add a pinch of salt and pepper. 

Stir and keep warm. 

To prepare the pork chops, heat the onion saute pan with the remaining butter, over medium high heat. 

Sear one side of the pork chops, about 3- minutes

Once it is seared, flip the pork chop and cook for another 3 minutes over medium heat, this will give you a medium- medium well temperature. 

Serve risotto, with caramelized onions and topped with the pork chop. 


Roasted Red Pepper + Goat Cheese Ravioli Filling and Pasta

Tortellini with Ham, Peas, and Bechamel