Wild Mushroom & Farro Risotto

Oven Instructions:

• Bake from frozen.
• Preheat oven to 400 degrees Fahrenheit; remove plastic overwrap and cover with foil.
• Place in the oven on the center rack and bake for 40 minutes.
• Stir, replace foil, and cook for an additional 5-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
• Remove from oven and serve.

Microwave Instructions:

• Cook from frozen.
• Remove plastic overwrap and cover with plastic wrap.
• Place tray in the microwave and cook on high for 5-6 minutes.
• Remove plastic wrap and stir, cooking uncovered for an additional 1-2 minutes or until internal temperature reaches 165 degrees Fahrenheit, as indicated by a food thermometer.
• Remove from microwave and serve.

Pan-Fried Pork Chops and Honey Carrots

• Leave pork chops in their packaging to thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes while still sealed in their packaging. Then pat dry with paper towels.
• Drizzle pork chops with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning.
• Preheat oven to 400 degrees Fahrenheit.
• Preheat medium pan over medium-high heat before adding oil.
• Add pork chops to the pan and sear each side for 2-3 minutes.
• Remove pork chops and place on an oven-safe baking sheet.
• Using the same pan from the pork chops, reduce to medium heat and add oil.
• Add peeled carrots flat side down and sear for 2 minutes. Flip and sear for another 2 minutes.
• Add honey, butter, salt and cook for 1 minute.
• Remove carrots from skillet and add to the baking sheet.
• Place in oven and cook for 7-8 minutes or until internal temperature of pork reaches 145 degrees Fahrenheit, as indicated by a food thermometer.
• Add sauce to clean small sauce pot; whisk and heat slowly for 1-2 minutes.
• Assembly: add the risotto and carrots to the plate, top with a pork chop, and pour sauce over the top.