POMEGRANATE-GLAZED PORK CHOPS OVER ROASTED BUTTERNUT SQUASH RISOTTO WITH SAUTÉED KALE

2 cups pomegranate juice

1 cup sugar

1 medium butternut squash, roasted and diced

1 cup chopped white onion

4 ounces white wine

8 ounces butter

1 cup shredded Reggiano-Parmigiano

1 teaspoon ground cinnamon

1 cup Arborio rice

3 cups chicken stock

6 ounces kale, chopped and blanched

1 teaspoon chopped garlic

2 teaspoons melted butter

2 (12 ounce) pork chops

Preheat oven to 375 degrees.

For the pomegranate glaze: Place sugar and pomegranate juice in saucepan over medium heat and reduce until consistency is thick syrup.

Risotto: Melt butter in a large pan and sauté onions until translucent. Add rice and stir 2 minutes. Add wine and stir until fully absorbed. Add stock 6 ounces at a time and stir until stock is absorbed and repeat until rice is al dente. Then stir in roasted butternut squash, cinnamon and Parmigiano.

Kale: Add blanched kale to a sauté pan with garlic and butter and sauté until garlic is fragrant.

Pork Chops: Season both sides of the pork chop with sea salt and pepper and place on a grill and sear. Brush pork chops with pomegranate glaze and finish in a 375-degree oven until cooked medium well.

Serves 2.

— Recipe from Everyday Gourmet and chef Peter Liberati