This pork was delicious. The risotto was lacking something, and I didn't really like the vegetable stock I used (Imagine brand organic vegetable cooking stock). I bet it would have been much better with a combination of homemade brothhomemade broth and apple cider. I really wanted it to be sweeter. I was hoping the sweetness of the squash would come through, but I think the stock overpowered it. I was also thinking that raisins would be a good addition.

I found the recipe for the brine here. It made the pork nice and juicy. The apples and the risotto were pure improvisations.

Brine:
2 cups water
2 tbsp brown sugar
2 tbsp salt
a sprig of rosemary
a few black peppercorns

2 boneless pork chops, about 6 oz each

1 apple, sliced then cut into 1-inch pieces
1 cup apple cider
1 tbsp brown sugar
pinch of salt
1 cinnamon stick

Combine brine ingredients and stir to dissolve. Place pork chops in a container and pour the brine over top. Refrigerate for at least 1 hour.

In a small saucepan, combine apple, cider, brown sugar, salt, and cinnamon stick. Simmer until apple is soft and liquid is reduced to a glaze.

Remove pork from brine and pat dry. Season both sides with salt and pepper. Heat about a tablespoon of olive oil in a saute pan. Brown the pork chops, about 4 minutes on each side. If they need further cooking, finish in a 350°F oven until internal temp is 150°F.

Serve topped with apples and cider glaze.

1 tbsp olive oil
2 cups finely diced butternut squash
1/2 medium onion, chopped
1/4 tsp allspice
1 tsp chopped sage leaves
1 cup arborio rice
3 cups broth
salt & pepper to taste

Heat olive oil in a saucepan. Add squash, onion, allspice, and sage. Cook, stirring occasionally, until lightly browned. Meanwhile, preheat the broth.

Add the rice to the saucepan with the squash. Stir well to combine and saute until rice starts to become translucent.  Add the broth, 1/2 cup at a time, simmering until liquid is absorbed before adding more, stirring occasionally. Total cooking time should be about 20 minutes. Taste and season with salt and pepper.