Steps
How to make it
Prep 18 min · Cook 18 min
- Prep: use half of the 1/3 tsp sea salt and half of the 1/4 tsp cracked black pepper to season both sides of the 220 g pork chop; reserve the rest for the rice. Cut 120 g broccoli into florets, dice 80 g bacon, shred 40 g cheese, and warm 300 ml broth over low heat.
- Heat 1 Tbsp olive oil in a skillet over medium; sear pork 3–4 minutes per side until golden and cooked through (no pink juices), rest 3 minutes, then slice thick.
- In the same pan, cook bacon 2 minutes until crisp and fat renders; add broccoli and stir-fry 2 minutes until bright green; set aside with pork.
- Add a little more oil to the pan; stir-fry 220 g cream rice with Dawn sauce to taste over medium heat 2 minutes until grains are coated and separate (toast the rice).
- Reduce to medium-low; add about 1/2 ladle hot broth at a time, stirring until almost absorbed before the next addition; keep stirring with a spatula, repeat 4–5 times about 8 minutes until creamy risotto texture.
- Stir in heavy cream to taste with the reserved sea salt and black pepper; simmer 1 minute until thickened to risotto consistency.
- Spread cream rice in an ovenproof dish; top with sliced pork, bacon, and broccoli; cover with 40 g shredded cheese.
- Bake at 200°C 8 minutes until cheese is golden and melted; serve hot.
