Parmesan-coated pork chops with tomato-basil sauté and tomato risotto

As much as I desire recipes that are boldly new and interesting, with obscure spices or unusual meats, there is something to be said for taking the pragmatic, more economical route of recipe-browsing. Basil originally bought for curry-making needed to be used, as did our tomatoes, and joy of joys, I found a recipe using both in what looks to be an eminently healthy pork chop and risotto pairing.

Recipe

from Good HousekeepingServes 21/6 cup dried bread crumbs1/8 tsp dried thyme1-1/2 tbsp grated Parmesan cheese1 pinch ground cayenne1/8 tsp salt1/8 tsp pepper1 egg2 6 oz. pork chops (about 3/4" thick)olive oilTomato-basil sauté 1 tsp olive oil1 medium onion, sliced1/2 lb plum tomatoes, diced1 tsp balsamic vinegar1/8 tsp salt1/8 tsp pepper1 tbsp chopped fresh basil leavesPreheat broiler. On a plate, mix bread crumbs, thyme, Parmesan, cayenne, salt and pepper. In a bowl, lightly beat egg. Dip each pork chop in the egg, then coat with the crumb mixture. Place pork chops on rack in broiling pan, about 7-9" from the source of heat. Broil chops 8 - 10 minutes, until golden on the outside and still slightly pink on the inside, turning chops over once.Meanwhile, in skillet, heat oil over medium heat until hot. Add onions and cook, stirring occasionally, for 10 minutes or until tender and golden. Add tomatoes, vinegar, salt and pepper and cook for 1 minute. Stir in basil. Spoon sauté over broiled chops.

Recipe

adapted from Risotto1-1/2 plum tomatoes, peeled, seeded, and chopped1 tbsp butter1/6 cup grated Parmesan cheese1/2 tbsp minced fresh basil2 cups chicken broth1/2 cup chopped onion3/4 cup Arborio riceTo prepare tomatoes, heat butter in a skillet over moderate heat and add tomatoes. Cook for 2-3 minutes, until tomatoes become tender. Add salt and pepper to taste. Remove from pan and set aside. In the same pan, heat butter and add onion, sauté for a few minutes until soft. Add rice, stirring to coat the rice. Add broth, 1/2 cup at a time, stirring frequently, waiting until each addition is absorbed before adding the next 1/2 cup. After about 18 minutes, when rice is tender but still firm, add tomatoes. Turn off heat and stir in Parmesan and basil. Serve immediately.

Musings

For such a profoundly healthy meal, it was surprisingly tasty. The tomato-basil sauté was light and refreshing, but still added enough flavour to the pork chops to be an interesting counterpart.  The pork chops were tender, and its crumb-coating turned out nice and crispy. The risotto fit well, not surprisingly, given its tomato and basil, but it really did make a coherent meal. A nice break from our usual, heavier fare.