Pan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey Jus

Serves 4

Executive Chef-Louis Kiefer
The Bar Harbor Inn Oceanfront Resort

For Pork Chops-
2 tablespoons canola oil
4 double cut bone in pork chops
Kosher salt and black pepper to taste
1 cup apple cider
2 tablespoons truffle honey
¼ cup unsalted butter

For Rainbow Swiss Chard (mustard greens may be substituted)-
1 tablespoon olive oil
2 cups Swiss chard
¼ cup balsamic vinegar
1 tablespoon honey
Kosher salt and black pepper to taste

For the Sweet Potato Risotto-
1 small sweet potato
1 tablespoon unsalted butter
2 cups chicken stock
1 shallot chopped
1 garlic clove, finely chopped
1 teaspoon unsalted butter
1 cup uncooked Arborio rice
½ cup dry white wine
½ cup heavy cream
½ cup grated parmigiano-reggiano cheese
Pinch of nutmeg and cinnamon
Maple syrup to state

Pan Roasted Pork Chops-
Preheat oven to 400 degrees. Heat oil in cast iron skillet over high heat. Season the pork with salt and pepper. Sear for three minutes and turn pork chops over and place in oven. Roast for 15 to 20 minutes and remove to a platter and drain most of the drippings from the skillet. Add apple cider to the remaining drippings and deglaze pan, scraping the bottom and reducing by half. Whisk in truffle honey, remove from heat and add the butter gradually, to blend well. Adjust seasoning.

Flash Sauteed Rainbow Swiss Chard-
Heat olive oil in large saute pan over high heat; add the Swiss chard and sautee until wilted. Add the vinegar to deglaze and, add honey and season with salt and pepper. Toss to coat well.

Sweet Potato Risotto-
Bake sweet potato until soft and scoop away from skin when cool. Mash with 1 tablespoon butter. Bring chicken stock to a simmer and keep warm. In separate pan saute garlic and shallots in 1 tablespoon butter until transluscent, stir in rice, and saute briefly. Add the wine and cook until most of the wine is absorbed. Cover rice with chicken stock and cook until absorbed. Repeat process until chicken stock is gone and rice is tender. Stir in sweet potato and cream, cook on low heat briefly and season with maple syrup, nutmeg, cinnamon, and cheese. Serve hot.

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