Instructions
- Season Pork Chops generously with Salt and freshly ground Black Pepper.
- Heat Duck Fat in a heavy-bottomed skillet over medium-high heat.
- Sear Pork Chops for 5-6 minutes per side, until deeply browned and cooked to an internal temperature of 145°F (63°C).
- Remove Pork Chops from skillet and let rest.
- To make Truffle Jus: Deglaze the skillet with Red Wine, scraping up any browned bits. Reduce by half.
- Add Veal Stock and simmer for 10-15 minutes, reducing to a sauce consistency.
- Whisk in Black Truffle Paste and gradually whisk in cold Butter until emulsified. Season to taste.
- To make Saffron Risotto: Heat Olive Oil in a large saucepan over medium heat. Add Arborio Rice and toast for 2-3 minutes, until translucent.
- Deglaze with White Wine and cook until absorbed.
- Add a ladleful of Hot Vegetable Broth to the Rice, stirring constantly until absorbed. Continue adding Broth, one ladleful at a time, until Rice is creamy and al dente, about 20-25 minutes.
- Stir in Saffron Threads, Parmesan Cheese, and Butter. Season to taste.
- Serve Berkshire Pork Chops over Saffron Risotto, drizzled with Black Truffle Jus.
