Grilled Pork Chops with Wild Mushroom Risotto and Roasted Green Beans

I cooked this meal for my mom and sister (and Antoine) when they came into town to visit. I've made all of these (for the most part) before now, and just combined them into one dish. This was also my first attempt at a pork loin, which turned out really well.


Nothing really changed in this recipe. I brined and grilled the pork chops and pork loins until they were done. The only thing different was that I used Jack Daniel's Whiskey instead of white wine in the risotto, since I found a similar recipe in a Rachael Ray cookbook that used it. It added a nice smoky taste. I also used baby portabello, shiitake, and beech mushrooms to make a nice variety of mushrooms.

Overall it was a good meal. The only thing I would change would be to brine the pork loin in less salt or for less time...it did a way better job soaking it up than the pork chops have done. Also, I think the whiskey addition instead of wine was a really good choice...it made it taste even better. Thanks Rachael!