Carpe Epulae

Prep Time: 35 minutes
Serves: 4

2 tablespoons butter
4 center cut pork loin chops
salt and pepper to taste
1 1/2 teaspoons maple flavor
3/4 cup uncooked short grain or Arborio rice
1 minced clove garlic
1 cup canned solid pack pumpkin
3 cups warm chicken broth
1/4 cup shredded parmesan cheese
1/4 teaspoon salt

Melt butter in skillet over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in butter 5 minutes, turning once, till brown.

Remove from skillet and brush both sides of chops with maple flavor. Cover to keep warm. Add rice and garlic to skillet. Reduce heat to medium. Cook and stir 30 seconds. Stir in pumpkin and 1/2 cup broth.

Cook uncovered, stirring frequently till liquid is absorbed. Stir in another 1/2 cup broth. Continue cooking about 15 minutes, adding 1/2 cups of broth after previous additions have been absorbed. Add pork and any remaining broth to skillet.

Cover and cook 5-10 minutes till internal temperature of meat reaches 145F and rice is creamy and tender. Stir in cheese and salt.

I changed this as follows: Used pork steaks instead of pork chops, maple syrup instead of maple flavoring and romano instead of parmesan cheese.  The rice looked somewhat soupy when I took off the lid, so I continued cooking for a few minutes.

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