I definitely judge my food by "lit candle" worthiness.
Spending time in the kitchen making a meal is arguably a luxury. Take the luxury even further to sit down and enjoy the meal and you've crossed into blasphemy.
No judgement here, as I too have the spot on the couch that's carved out with the shape of my body. No matter how long you spend on a meal, we all have moments where you want to turn off your mind by allowing time spent in the rabbit hole that is YouTube. Being accompanied by homecooking is a pretty huge plus.
But sometimes, even if I'm by myself, I will light a few candles at the dinning table while patting myself on the back with a job well done.
You might recognize the rice as the run of the mill short grain variety that I usually eat with kimchi. You're right, that's exactly what this is. I wouldn't dare call this risotto. It's more of a "I don't want to make another pot of steamed rice, even though I stock a huge bag of this" kind of situation. If I can't have a creative license in the kitchen ... well, that would just really suck.
Pork Chops with Rosemary Rice
About 2 servings
1.5 cups white rice
4 TBSP butter, unsalted
4 cups beef stock
3 springs rosemary
2 tsp salt
2 tsp black pepper
2 Bone-in pork chops
1 tsp salt
1 tsp black pepper
- Strip the leaves off of the rosemary springs and rough chop.
- Put the butter in a small pot and turn on heat to medium. After the butter is melted completely, add the rice, salt, and black pepper. Quickly stir and toast the rice kernels for about 5 minutes. Add the rosemary and continue stirring for about 3 minutes to cook the rosemary.
- Carefully pour in the beef stock and stir. Turn heat to high, bringing to a boil, then immediately turn to low and put the lid on. Leave alone for about 10 minutes, then check every 3-5 minutes and stir until the rice is cooked, avoiding the bottom getting burned. Remove from the heat after the rice is done cooking so it doesn't dry out.
- Heat the skillet to high and sear both sides of the pork chops, about 3 minutes on each side. Turn down the heat to low-medium and continue until cooked through, about 5 more minutes. Let them rest on the side for an additional 5 minutes. Serve with the rice on the bottom and pork chop laid on top.