Chipotle Pork Chops with Caramelized Onion Risotto

• 2 roughly chopped garlic cloves
• 1/2 roughly chopped small red onion
• 2 peeled, cored and roughly chopped Granny Smith apple
• 1 ounce of unsalted butter
• 1 chipotle pepper with adobo sauce
• 4 tablespoon of honey
• 1 1/2 cups of apple cider

two 8 ounce boneless pork chops

• 1 tablespoon of olive oil

Kosher salt and fresh cracked pepper to taste

• 1 ounce of unsalted butter
• 1 sliced yellow onion
• 2 finely minced cloves of garlic
• 1 cup of arborio rice
• 1/2 cups of white wine
• 3 to 5 cups of chicken stock
• 1/2 cup of shredded Parmesan cheee
• 1/4 cup of chiffonade fresh basil

Kosher salt and fresh cracked pepper to taste

1. 1. Glaze: In a large saute pan on high heat with 1 ounce of butter, caramelize the red onions and garlic. Once brown, add in chopped apples to brown. When apples are brown and soft, add in chipotle pepper, adobo sauce, honey and apple cider and cook for 3 to 4 minutes.
2. 2. Next, add the entire mixture to a blender (remove center piece from the top of the blender) and puree until smooth. Adjust the seasonings with salt and pepper and once it is all pureed, add the glaze back to the saute pan and cook on low heat to keep warm.
3. 3. Pork: Season all sides of the pork with salt and pepper and in a hot saute pan with olive oil caramelize on one side for four minutes, flip it over and finish it in the oven on 350° for 10 to 12 minutes. When brown and cooked through, remove from the oven and set aside.
4. 4. Risotto: In a large pot on medium-high heat with 1 ounce of butter, caramelize the onions very well. Once brown add in garlic and further caramelize. Once brown, add in the rice and toast for 2 to 3 minutes. After toasting, deglaze with white wine and stir. Once the rice has absorbed the wine add in one 4 ounce ladle of chicken stock at a time until the rice has absorbed all the liquid while continuing to stir. Do not put it more chicken stock until the rice has absorbed most of it from the previous ladle. Finish with Parmesan cheese, basil, salt and pepper.
5. 5. To Plate: Lay down the risotto with pork chops on top and drizzle on the chipotle honey apple glaze all over the pork.