With sour cherry Pumpkin risotto, mustard greens, and cashew butter

Ingredients:

Risotto
2 cups of cooked risotto
½ medium diced pumpkin
2 ounces of dry white wine
1 tablespoon of chopped parsley
2 teaspoons of chopped fresh sage
1 tablespoon of butter
1 cup of chicken stock or broth
1 tablespoon of dry sour cherries
1 tablespoon of thinly sliced onions
½ teaspoon of garlic
Salt and pepper to taste

Cashew butter
2 tablespoon of finely chopped cashews
1 stick of unsalted butter
2 tablespoons of sherry vinegar
1 teaspoon of chopped fresh sage
Salt and pepper to taste

Preparation:

In a mixing bowl combine all of the cashew butter ingredients and mix well. Then lay down 12 inches of plastic wrap and smooth the butter on to the plastic and roll into a smooth log and place into a refrigerator.

In a hot sauté pan with olive oil, place two 8 ounce rib chops into pan. When one side is browned place into a 350-degree oven for about 10 minutes.

While pork is in the oven, start your risotto with a hot sauté pan with olive oil. Then add your onion, garlic, pumpkin and sour cherries. Next add your risotto and deglaze with the white wine. Stir while sautéing, and add your chicken stock. Finish the risotto with herbs and butter and transfer to a plate.

In a separate sauté pan sauté mustard greens in olive oil with salt and pepper till bright green in color.

Remove your pork from the oven and place over top of the risotto. Then add your mustard greens on the side of the risotto. Finish with a couple slices of the cashew butter over the pork chops.