With Parmesan roasted asparagus and truffle risotto.

• prep time: 5 minutes
• cook time: 35-40 mins mins

Servings: 2 for dinner

INGREDIENTS:

1. 2 Garden herb stuffed pork chops from Meridian Farm Market
2. 1 bunch of asparagus
3. Parmesan cheese, shredded
4. 1 garlic clove, minced
5. Balsamic Vinegar
6. Olive Oil
7. Salt & pepper
8. 1 package of Preferisco ready to cook truffle risotto

INSTRUCTIONS

1. Preheat oven to 350F
2. Place stuffed pork chops (as close as standing upright as possible) in a parchment-lined baking dish
3. Bake pork chops for 35-40 minutes until fully cooked through
4. Trim asparagus and line a roasting pan (or cookie sheet) with foil and arrange the asparagus in a single layer
5. Drizzle with olive oil, and season with salt, pepper, and minced garlic
6. Top with freshly grated parmesan cheese
7. Roast for 10-15 minutes or until asparagus can be easily pierced with a fork
8. While pork chops are cooking, prepare the risotto to package instructions. It's super easy you basically add water, cook on the stovetop while stirring until water seeps into the risotto and texture is like damp and gooey rice.
9. Allow pork to rest for 5 minutes before serving
10. Plate meal and drizzle balsamic vinegar on top of the asparagus