Fried rice should be made with day old rice. Most of the time, I use day old jasmine rice, but almost any white rice will do. It just needs to be allowed to sit overnight in the fridge. In this case, I made Spanish Rice 2 days ago…and this Pork Fried Rice came out really flavorful.

You’ll find find Fried Rice recipes all over the internet and YouTube, but this one is just one of my favorites. Please note that MSG is in this recipe but is totally optional. It most certainly adds a level of umami that makes your fried rice, well…just like fried rice! MSG has made somewhat of a comeback of late. It was really given a bad rap in the 80’s, but it is not really that bad. Leave out some salt when you use MSG…you won’t need the extra sodium from salt.


  • About 2-3 tablespoons of vegetable oil (I like to use avocado oil)
  • 2-3 large eggs, beaten well
  • 1/2 cup shallot, chopped
  • 1/2 cup carrot, 1/4 inch dice
  • 1/2 pound ground pork
  • Kosher salt
  • White pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh grated ginger
  • 2 cloves garlic, chopped
  • 1/2 cup frozen peas
  • 4 cups day old cooked white rice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 3 green onions, chopped
  • 1/2 tsp MG (optional)


  • Mix together in a small bowl the soy sauce, fish sauce, sesame oil, and sugar and set aside.
  • In a wok or large skillet over medium heat, heat 2 tsp of oil and add the eggs. Stir and and cook for about 30 seconds. Then remove to a plate a set aside. When cool, slice into slivers.
  • Heat 2 more tsp oil and add the shallot and diced carrots. Cook, stirring, for about 3 minutes.
  • Raise the heat and add the ground pork. Cook while breaking it up with a large spoon. Cook until no loaner pink. Season with salt and white pepper to taste.
  • Stir in the ginger, garlic, and peas and stir for about 1 minute.
  • Add the rice and start tossing to cook, abut 2 minutes. Add more oil if needed so it doesn’t stick in the wok.
  • Stir in the green onions. Season with MSG if using.
  • Toss to combiner then fold in the scrambled eggs. Serve immediately.


Is there a better pairing of two foods in this universe? Scampi and risotto were just meant for each other!

This recipe combines a couple elements borrowed from Marion’s Kitchen, ie, some Asian influence. Simply, I infused the risotto stock with a little star anise, green onion, fish sauce, and Shaoxing wine. Then, I finish the scampi cook with a splash of soy sauce. This just adds a level of flavor that can’t be beat without overwhelming the basics of this classIc dish.


  • 4 cups chicken stock
  • 1/4 cup Shaoxing wine
  • 2 whole star anise
  • 1 green onion, cut into 4-5 pieces
  • 1 tbsp fish sauce
  • 2 tbsp unsalted butter + more
  • 1 tbsp olive oil
  • 1 cup white onion, diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • Chopped parsley
  • Zest of 1/4 lemon
  • 1/3 cup grated parmesan cheese
  • 3 tbsp olive oil
  • 3 tbsp chopped garlic
  • 8-10 (u15, extra large) shrimp, peeled, cleaned, tails left on
  • 1/4 tsp red Chile flakes
  • 1 tbsp soy sauce


  • Place the chicken stock, star anise, green onion, Shaoxing wine, and fish sauce in a small saucepan and bring to a simmer. Lower the heat, cover, and simmer for 15 minutes. Remove the star anise, turn off the heat, and keep warm until ready to use. Leaving the star anise too long will infuse too much of it’s essence for my taste.
  • Place a large saucepan over medium low heat and add the butter and olive oil. When the oil and butter is hot, add the onions and saute, stirring, for about 5 minutes. Do not let them brown. Add the risotto and saute another 5 minutes, stirring.
  • Add the wine and let it cook until almost gone. Then begin ladling in about 4 ounces of stock at a time, stirring and letting it cook until mostly gone before adding more. Do this until almost all of the stock is gone. Turn off the heat, cover, and let sit about 5-10 minutes. Stir in 1 tbsp butter and the parmesan cheese. Taste and make sure the risotto is cooked al dente or to your liking, It shouldn’t need salt as the parmesan is salty. Stir in some chopped parsley and the lemon zest.
  • Heat a medium non stick skillet over medium heat and add the olive oil.
  • Make sure your shrimp is completely dry using paper towels.
  • When the oil is hot add the shrimp and let it cook about 1 minute. Turn the shrimp over and add the chopped garlic and red pepper flakes, stirring it all together. After another 1 minute, add the soy sauce and toss together. Do not overcook the shrimp or it will become rubbery and tough. Turn off the heat.
  • To serve, ladle some risotto in your bowl or plate and add a few shrimp. Spoon some of the garlic chile oil from the skillet over the shrimp. Serve immediately.


A Pan Roasted Bone in Skin on Chicken Breast with a white wine shallot and garlic reduction pan sauce…one of our favorites. It’s easy…it’s relatively light…and comes together quickly. I served it tonight with Orzo Rice Pilaf (recipe below).

Where I live, it’s getting harder and harder to fine bone in skin on breasts. Bug your grocer about it if they don’t have them, they just might respond…ours did. You can muddle through with bone in skin on thighs (lol), but boneless breasts are just too dry. Ideally, I would use an “airline breast” (bone in skin on with the wing attached. Again, cant find them. I have had to just carve up a whole chicken for them.


  • 2 bone in skin on chicken breasts or airline breasts
  • Kosher salt and black pepper
  • Avocado, canola, or olive oil
  • 1/4 cup chopped shallots
  • 2 garlic cloves, thin sliced
  • 2-3 tbsp unsalted butter
  • 1/2 cup dry white wine (I use Chardonnay)
  • 1/2 cup chicken stock
  • Juice of 1/4 lemon

For the pilaf:

  • 1/2 cup jasmine rice
  • 1/2 cup Orzo pasta
  • 2 tbsp chopped shallots
  • 1 large garlic clove, minced
  • 1/4 cup chopped parsley
  • 1 1/2 cups chicken stock
  • 1/2 tsp soy sauce
  • Kosher salt and black pepper


  • Make sure the chicken breasts are dry (use a paper towel). Season with salt and pepper.
  • Preheat the oven to 400 degrees.
  • Place an oven proof skillet over medium high high and add 2 tbsp of oil. When the oil is shimmering, place the breasts skin side down in the skillet. Use a saucepan or press to weigh down the breast and let them cook for 4-5 minutes until the skin is deep golden brown. Turn the breasts over and place the skillet in the oven. Let the breasts roast for about 18-25 minutes until the internal temperature is 160 degrees (time depend on the size of your breasts).
  • Remove the skillet from the oven and place the breasts on a plate loosely covered with foil. Set aside.
  • Place the skillet over medium heat and add 2 tbsp of butter. Add the shallots and the garlic and saute for 30 seconds, stirring. Season with salt and pepper. Add the wine and let it simmer while scraping the bottom of the pan with a wooden spoon. Simmer for about 3 minutes. Add the stock and simmer another 3 minutes to reduce a little.
  • Add 2-3 tbsp of cold butter and whisk into the sauce. Add 2 tbsp of chopped parsley. Turn off the heat and continue to whisk for about 1 minute. Taste and reseason if necessary.
  • To serve, place some pilaf on a plate and lean one of the breasts on it. Spoon over the pan sauce and garnish with parsley.

For the pilaf:

  • Place a medium saucepan over medium low heat and add 2 tbsp of oil. Add the shallots and garlic and saute for 30 seconds. Add the rice and the orzo and saute, stirring, for about 3 minutes until the orzo begins to brown slightly. Season with salt and pepper.
  • Add the stock and the soy sauce and bring to a simmer. Cover, lower the heat, and simmer gently for about 15 minute, stirring occasionally with a fork.
  • Add 2 tbsp of chopped parsley and stir with a fork. Cover loosely until ready to use.


Carne Guisada is similar to Carne Asada. Where Carne Asada is Mexican marinated beef that is grilled, Carne Guisada is Mexican beef that is stewed.

Typically, you use beef chuck for this dish, but, since I had a big rib eye thawed out and ready to go, I opted for the ribeye! Why not? I still cooked (braised) it for a couple hours so it would be butter tender. Braised in a spiced tomato and beef stock liquid, it came out perfect.

Add as much or as little heat as you like, ie, more jalapenos or chipotles. I dropped in a chipotle pepper and some of the adobo to give it a little kick. If the finished guisada is not thick enough, mix a little flour or cornstarch with some stock and simmer it until it thickens. Some Carne Guisada preparations are made like a beef stew with carrots and potatoes. But, I decided to make Carne Guisada tacos, just like shredded beef tacos only the beef is already cut into bite size chunks.

Garnish your lightly fried corn tortillas tacos with finely shredded iceberg, diced tomatoes, and shredded Mexican blend cheese (cheddar and Monterey Jack). We served this Carne Guisada over white rice the next night…it was yummy both nights. And, full disclosure, I actually made ours in the Instantpot….40 minute cook.

Note: This is a very mild recipe. Ramp up the braising liquid with guajillo or chiles de arbor for more heat.


  • About 1 1/2 pounds of beef, cut into 3/4 inch chunks (I used ribeye, but chuck works well)
  • 2 tsp lard or bacon fat or canola oil
  • 1 cup diced onion
  • 1/2 cup diced green pepper
  • 2 garlic cloves, peeled, thin sliced
  • 2 tbsp tomato paste
  • 1 chipotle chile and 1 tbsp adobo (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp flour
  • 1 cups chicken stock
  • 1 cups water
  • Corn tortillas
  • Shredded Iceberg lettuce
  • Diced tomatoes
  • Diced onions
  • Shredded Mexican blend cheese
  • Chopped cilantro


  • In a large pan or Dutch oven over high heat, add 2 tsp of canola oil then brown the beef on both sides. Do it in batches. Remove the beef to a plate and set aside.
  • Add the onions, garlic, and bell pepper and saute for 3-4 minutes. Add the beef back, and the tomato paste, chipotles, and spices. Stir to coat for 1 minute. Add the stock and 1 cup of water. Bring to a simmer. Cover, lower the heat, and cook for about 1 1/2 hours until the beef is tender. Taste and adjust the seasonings.
  • You can do this in an Instantpot like I did. Just cook for 40 minutes and let the pressure release naturally.


This recipe uses bone in skin on chicken thighs, but you can use boneless thighs or boneless breasts. I just think you get more flavor with the bone in thighs.

I served it over what is called Hainanese Chicken Rice. I will include the recipe below. Brown rice or steamed white rice work just as well.


  • 4 skin on bone in chicken thighs
  • 1/4 tsp Kosher salt
  • 1/4 tsp white or black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • Olive oil
  • 1/2 cup minced shallots
  • 1-2 garlic cloves, peeled, minced
  • 3 ounces white mushrooms 1/4 inch slice
  • 2 fresh thyme sprigs
  • 1/4 cup dry sherry
  • 1 cup chicken stock
  • 1/2 cup cream
  • Chopped parsley
  • Hainanese Chicken rice (recipe below)


  • Trim any excess fat from the thighs. Pat dry with a paper towel. Lightly coat with olive oil Mix together the salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Use this to season with thighs on both sides. Place on a wire rack over a 1/4 sheet pan and place in the refrigerator for at least 1 hour.
  • Preheat oven to 375 degrees. Heat a medium skillet over medium heat and add 2 tsp of olive oil. Immediately place the thighs in the skillet skin side down. Let the thighs cook for about 3 minutes, until golden brown on the first side. Turn them over and cook for another 2-3 minutes. Remove the thighs back to the wire rack. Place in the oven and roast about 35 minutes, until the internal temperature of the thighs reaches 165 degrees.
  • While the thighs are cooking, drain most of the old oil from the skillet and add 2 tsp olive oil. Turn the heat to medium low and add the mushrooms, shallots, and garlic. Cook, stirring, for 6-7 minutes. Season lightly with salt and pepper.
  • Add the sherry, turn up the heat, add the thyme sprigs, and bring to a simmer for about 3 minutes to reduce the sherry by half. Add the stock and continue to simmer for about 10 minutes. Turn down the heat and add the cream. Let it all simmer for another 4-5 minutes as the cream reduces by half. Remove the thyme sprigs and discard.
  • Place cooked rice on a platter then top with the cooked thighs. Spoon over some of garlic mushroom sauce and place the remainder of the sauce in a bowl at the table.
  • Garnish with chopped parsley.

Hainanese Chicken Rice

  • Place 1 minced garlic clove and a 1 inch cube of peeled fresh ginger and 1 1/2 cups of chicken stock and 1 tsp sesame oil (optional) in a saucepan. Bring to a simmer for 5 minutes, covered.
  • Add 1 cup of jasmine or basmati rice, stir, and bring back to a simmer. Lower the heat as far down as you can, cover, and cook about 12 minutes, stirring half way through. When the rice is done, turn off the heat, fluff with a fork, a place the lid ajar until ready to serve. Season with salt and white pepper.
  • There are dozens of Hainanese rice recipes, this is just the way I make it.


As with any popular, ubiquitous food dish, the debate rages on regarding how to make it.

This is my version of this favorite Asian takeout dish inspired by Uncle Roger (Nigel Ng, on YouTube).

A couple of important chef’s notes include: Use day old rice that was cooked with a little less liquid than usual. If you use fresh made rice, it will not turn out like you hope it will. Fried rice is not soggy! Also, I highly suggest the use of a little MSG. You know, the seasoning given a bad wrap in the 70’s? It’s made from seaweed and is back in vogue in a lot of kitchens. If you use MSG and of course soy sauce, you will not need any salt. And, use a wok over high heat. If you want to add a protein, make sure it is already cooked or cook it in the wok before anything else. Shrimp can be added just before the rice as it cooks very fast. I used a little cooked pork (leftover from the night before) in this recipe.

Here’s how I like to make it…


  • Canola oil or peanut oil (do not use olive oil)
  • 1/4 cup diced shallots or red onion
  • 1-2 garlic cloves, chopped
  • 1 tbsp chopped red Fresno chiles (or use serranos)
  • 1 egg and 1 egg yolk, beaten
  • 1 tbsp chile oil or Sriracha
  • 3-4 cups cooked day old white rice
  • Protein of choice (optional), like cooked chicken or pork or raw shrimp
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • White pepper to taste
  • 2 green onions, sliced


  • Cook about 1 1/2 cups of jasmine or basmati rice in 2 1/4 cups of water or chicken stock for about 15 minutes over low heat, lid slightly ajar. Fluff with a fork half way through then again when it is done. The liquid should be completely cooked off. Spread the cooked rice on a sheet pan and let it cool completely in the refrigerator. Cover with plastic after it has cooled. Leave over night or at least 4 hours.
  • Heat a large wok over high heat then add about 2-3 tbsp of canola or peanut oil (do not use olive oil). When the oil is smoking, add the shallots and garlic and stir for about 30 seconds.
  • Add the beaten eggs and Sriracha and stir for 30 seconds.
  • If you are using shrimp, add the shrimp now and stir and/or toss for about 1 1/2 minutes. If you are using cooked pork or chicken, add now and toss.
  • Add the day old rice and start stirring and/or tossing. Do this for about 2 minutes.
  • Mix the soy sauce and sesame oil together in a small bowl and add to the wok around the edge of the rice. Toss for 30 seconds.
  • Season with the MSG and white pepper. Taste and reseason if necessary.
  • Plate on a large platter or bowl and top with the sliced green onions.


These flavorful, Asian-inspired chicken thighs cook in about 30 minutes in the Instantpot. You can braise them on the stove or in the oven in about 1 1/2 hours.

Also, use boneless thighs if you want…I think the skin on bone in thighs give out much more flavor.


  • 4-6 bone in skin on bone in chicken thighs
  • Kosher salt and white or black pepper
  • 2 tsp canola oil
  • 1 tsp Sesame oil + more for sauce
  • 2-3 cloves garlic, minced
  • 2 inch piece of ginger, sliced
  • 6 ounce can of pineapple juice
  • 1/2 cup chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp light brown sugar
  • Sesame seeds
  • Sliced green onions


  • Dry the thighs with paper towels. Season with Kosher salt and white pepper. Heat your Instantpot on Saute and add canola oil. When the oil is hot, brown the thighs about 4 minutes per side. Remove to a plate.
  • Add the garlic and ginger to the pot and stir for 30 seconds. Add the pineapple juice, stock, sesame oil, soy sauce, and honey and bring to a simmer. Return the thighs back to the pot. Cancel Saute and press Pressure for 30 minutes. Let it release naturally.
  • Remove the thighs to a plate and keep warm.
  • Strain the liquid into a small saucepan. Bring to a simmer. Mix 2 tbsp cornstarch in 1/4 cup cold water and stir into the simmering liquid. Let it simmer and start to thicken. Add the brown sugar and 1 tsp of sesame oil and simmer another 5 minutes. Taste and reseason if necessary.
  • Serve the thighs over steamed white rice and garnish with sesame seeds, green onions, and chopped parsley.


I love to cook bone-in, skin-on chicken thighs. Recipes abound and are only limited to your imagination.

This one is my take on One Skillet Chicken with Buttery Orzo. I use 50/50 Orzo and Jasmine rice as one change. And, crisping up the thighs during the last 15 minutes of cooking (start cooking covered then remove the lid) adds a different texture, especially when you’re using skin-on thighs. You can certainly use boneless, skinless thighs but the flavor won’t be as good.


  • 5-6 bone-in, skin-on chicken thighs, about 2 lbs
  • Kosher salt and black pepper
  • 1 tbsp olive oil
  • 1 lemon, thin sliced plus more for zesting and juicing
  • 2 tbsp unsalted butter
  • 1 medium leek, white and light green parts only, thin sliced
  • 1 small shallot, thin sliced
  • 1/2 tsp fennel seeds
  • 1 clove garlic, minced
  • 4 ounces orzo pasta
  • 4 ounces jasmine rice
  • 1/3 cup dry white wine (I use Chardonnay)
  • 1 1/2 cup low-sodium chicken stock
  • 1 fresh thyme sprig
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Chopped parsley


  • Preheat the oven to 375 degrees.
  • Dry the thighs thoroughly then season with salt and pepper. Heat the olive oil over medium heat in a medium to large, oven-proof skillet. When the oil is hot, add the thighs (do not crowd, do this 2 batches if necessary), and brown thoroughly (about 4 minutes per side) on both sides. Remove thighs to a plate.
  • Turn down the heat slightly and add the butter to the skillet. Add the lemon slices and brown them on both sides, about 1 minute preside. Remove to the plate with the chicken.
  • Add the slice leeks to the skillet and saute, stirring, for about 4-5 minutes. Season with salt and pepper. Add the minced garlic and stir for 30 seconds.
  • Add the orzo and rice and stir for about 3 minutes until orzo begins to brown.
  • Add the wine and let simmer until it mostly evaporates. Stir in the stock, fennel seeds, lemon juice, and thyme sprig and bring to a simmer. Remove from the heat. Nestle the browned thighs into the orzo/rice in the skillet. Top the thighs with the sliced browned lemons. Cover the skillet, place in the oven, and bake for 30 minutes.
  • Remove the lid of the skillet and allow the thighs to bake another 15 minutes until crispy and the internal temperature reaches 165 degrees.
  • Remove the thyme sprig from the skillet. Place the thighs on a serving platter and ladle the orzo/rice next to it. Garnish with the lemons and chopped parsley.


Pound the boneless skinless chicken breast between two pieces off plastic wrap to 1/4 of an inch, season with salt and pepper, lightly dust with flour, then brown it in a hot skillet. That’s Chicken Paillard. Just a French cooking term for something you’ve probably been doing for years. The Dijonnaise part comes from making a pan reduction of stock, Dijon mustard, and cream. Very simple and quick to make. I’ll include the Porcini Rice Pilaf recipe below as well.


For the Porcini Pilaf

  • 1 3/4 cups low-sodium chicken stock
  • 1/2 ounce of dried Porcini mushrooms
  • 1 tsp olive oil
  • 1 tbsp unsalted butter
  • 1 garlic clove, minced
  • 2 tbsp minced shallots or red onions
  • 1 cup long grain rice such as Jasmin rice
  • 1/4 cup Orzo pasta
  • Kosher salt and black pepper
  • 1/2 cup dry white wine
  • 2 ounces of baby spinach, stems removed
  • Grated parmesan cheese
  • 1 tbsp fresh lemon juice

For the Chicken Paillard:

  • 1 (8 ounce) boneless skinless chicken breast
  • 2 tsp of olive oil
  • 1 tbsp unsalted butter
  • Kosher salt and black pepper
  • 1/2 cup flour
  • 2 tbsp minced shallots
  • 1 tbsp Dijon mustard
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/4 cup cream
  • Chopped parsley


  • In a small saucepan, bring the stock and dried porcini mushrooms to a simmer, cover, turn off the heat, and let sit for 30 minutes. Strain and reserve the mushrooms and the stock.
  • In a large saucepan, add the olive oil and butter then saute the rice and the Orzo until the Orzo is golden brown. Add the shallots and garlic and stir for 1 minute. Season with salt and pepper. Add the wine and stir until absorbed, about 1 minute. Add the reserved stock and bring to a simmer, lower heat. Cover and cook, stirring occasionally for 10 minutes.
  • Stir in the spinach and mushrooms and let cook another 3 minutes, stirring. Stir in the grated parmesan and the lemon juice.

For the chicken:

  • Butterfly the breast then pound it to 1/4 inch thick. Season with salt and pepper. Dust lightly with flour and shake off excess
  • In a medium skillet, add the olive oil and butter over medium-high heat. When the oil is hot, add the breasts and saute until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm.
  • Add 1 tbsp of olive oil to the skillet then add the shallots. Stir to cook about 1 minute. Add the wine and simmer until almost evaporated. Add the chicken stock and Dijon mustard and bring to a simmer, stirring. Add the cream and some chopped parsley and the lemon juice then add the breast back to the skillet. Baste the breasts with the sauce.
  • To serve, plate some Pilaf then place one of breast halves on the rice. Spoon over some of the sauce and garnish with more parsley.


Let’s talk Risotto first. When cooked in the traditional manner, there is no cream in the recipe. The creaminess of this dish comes from the starch in the rice. To make a successful Risotto, you are going to need at least 30 minutes of constant stirring, adding stock, and cooking. Risotto is just one of those elegant, beautiful dishes that needs constant attention, unlike a Rice Pilaf or similar.

The chops in this post are 1 1/2 inch thick bone-in Pork Shoulder Chops braised in my Instapot for 45 minutes. The cooking liquid is chicken and beef stock, and dry sherry…shallots and mushrooms are added to the equation. If you want to braise this in the oven or on the stove, plan for at least 2 hours or so. I chucked in some fresh thyme sprigs, fresh parsley, and a bay leaf as well. My chops came out butter-tender and only needed a fork to eat.


For the chops:

  • 2 (12-16 ounce) thick bone-in pork chops
  • Kosher salt and black pepper
  • 1 tbsp canola oil
  • 1/2 tsp garlic powder
  • 1 medium shallot, diced
  • 1 cups chicken stock
  • 1/2 cup beef stock
  • 1/2 cup dry sherry
  • 1 tsp soy sauce
  • 1/2 tsp Worcestershire
  • 1/2 cup cream
  • 1 tbsp cornstarch

For the risotto:

  • 1 cup of Arborio rice
  • 2 tsp olive oil
  • 1 small shallot, minced
  • 2 small garlic cloves, minced
  • Kosher salt and white pepper
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter


  • Start the chops by heating your Instapot on Saute and adding 1 tbsp of canola oil. Season the chops with salt and pepper. When the oil is hot, add the chops to the pot and brown thoroughly on both sides, about 3-4 minutes per side. Remove the chops to a plate.
  • Add the shallots and mushrooms to the pot and cook, stirring, for abut 6 minutes. Season with salt and pepper.
  • Add the sherry to the pot and stir. Add the stocks, soy sauce, Worcestershire, and garlic powder. Bring to a simmer and scrape the bottom of the pot with a wooden spoon to release any bits. Turn off Saute and add the browned chops back to the pot. Seal and pressure cook for 44 minutes. Let the pressure release naturally.
  • Meanwhile, start the risotto…
  • Heat the 4 cups of chicken stock in a medium saucepan to boiling, lower heat.
  • Add olive oil to a medium saucepan over medium low heat and add the shallots and garlic and cook, stirring, for about 1 minute. Add the risotto to the pan and stir thoroughly. Add the white wine and stir briefly.
  • Start adding the hot stock 1 (4 ounce) ladle at a time and begin to stir. When the stock is almost absorbed, add more stock and continue stirring. Do this until all the stock is gone and the rice is cooked and creamy. Add the parmesan cheese, butter, chopped parsley, and season with white pepper. You may not need any salt because the parmesan is pretty salty on its own.
  • Turn off the heat and cover loosely to keep warm.
  • To finish the chops, when done cooking and the pressure has release naturally, remove the chops to a plate and keep warm in the oven. Turn the Instapot to saute.
  • Stir 1 tbsp of cornstarch into 1/2 cup of cream. When the liquid is simmering, add the cream and cornstarch and stir for about 5 minutes until thickened and slightly reduced. Add the chops back to the Instapot and baste them with the sauce for 2 minutes.
  • To serve, place some risotto in the middle of a large plate then place a chop on the risotto. Spoon some sauce and mushrooms over the chop and serve. Garnish with more chopped parsley.