Pork Chop with Vegetable Risotto

Marinade the pork chop with a tablespoon of  soy sauce and apple cider and sprinkle some black pepper. In a pan, add about half a cup of regular olive oil (not virgin) and heat the pan to medium.  Break a couple of large garlic cloves and cook along with the pork chop four minutes each side and set the chop and the garlic aside.


Using the pan, saute some chopped green and red peppers, carrots and some frozen peas for about a minute. Add a tablespoon of tomato sauce and about half a cup of risotto, half a cup of white wine . Stir constantly while adding water until you get that soggy consistency until the rice is cooked.


On a plate pour the risotto and arrange the pork chop on top. Peel the cooked garlic and put alongside the risotto and serve!