Iberian Pork Chop with Saffron Risotto Recipe
2. Spread a layer of tin foil on the baking tray, season the black pork chops with salt, pepper and herbs, and marinate for 10 minutes to make it tasteful 3.
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Ingredients
- 220g Iberico Pork Chop
- 140g Italian rice
- 70g Dried figs
- 3g Saffron
- 30g Extra virgin olive oil
- 400ml vegetable soup
- 15g butter
- 7g Provence vanilla
- Some Salt and pepper
- 1 piece onion
- 15g Caster sugar
- 70g dry white wine
- 15g Parmesan cheese
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