2 pork chops, from one of my hogs from last year.
Thawed. Salt and pepper them. Let them sit in the fridge for a few hours.
Saffron risotto.
Made a maple syrup glaze that I bought from a local place last week. A cup of the syrup, a few tablespoons of white wine vinegar, and a few tablespoons of sherry. Heat and reduce down by half.
Sear the chops in a hot cast iron pan. I used a little bacon fat rather than butter or oil. The fat is from my own bacon. Get a good crust on each side of the chops, remove from heat and cover to let them finish cooking in the pan.
Plate them up, pour a little of the syrup reduction on top, a big ol spoon full of risotto and serve.
It was great!