A grilled pork chop, first brined and marinated for maximum tenderness, sits atop a bed of carrots glazed with honey and garlic in this flavorful dinner. The pork is topped with a savory compound butter for a decadent finish. For the risotto, arborio rice is simmered with onion and white wine until creamy, then sweet peas, asparagus, roasted garlic, and Parmesan are stirred in to complete this luxurious side dish.

Ingredients: pork tenderloin, water, carrots, arborio rice, asparagus, unsalted butter (pasteurized cream, natural flavorings), green peas, olive pomace oil, chardonnay wine, garlic, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), honey, onions, heavy cream, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine)), red wine vinegar, sea salt, apple cider vinegar, granulated onion, dried parsley, smoked black pepper (pepper, smoke flavor), black pepper, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), dried chives