What’s Up, Hungry People

Any decent foodie is probably at least aware of Gordon Ramsay’s signature beef wellington – beautiful dish that is deceivingly easy to make. But did you know that there are other ways to make this classic dish?

For my twist, I made pork wellington – which utilized saffron risotto and sauteed onions instead of mushroom pâté to surround my pork chops. You only need a few basic ingredients to make the perfect pork wellington.

Here’s What You Need

Thick-cut pork chops: Adds a rich, meaty base for the Wellington.
Arborio rice: Provides a creamy texture to the risotto, crucial for binding the filling.
Saffron threads: Imparts a unique flavor and golden color to the risotto.
Water: Used to cook the risotto, allowing the rice to become tender.
White wine: Deglazes the pan and adds depth of flavor to the risotto.
Sweet onion: Brings sweetness and a slight crunch to the dish.
Butter: Used for sautéing onions, adding richness and flavor.
Olive oil: For searing pork chops, ensuring they have a golden crust.
Puff pastry: Encases the Wellington, providing a flaky, buttery exterior.
Egg + water: Creates an egg wash for a golden, shiny crust on the pastry.
Salt & pepper: Seasonings that enhance the overall taste of the dish.
Garlic & chive cream cheese: Serves as a creamy, flavorful base when serving.
Fresh parsley: Adds a pop of color and fresh flavor as garnish.

Let’s Cook

The secret to the perfect pork wellington is having everything prepped before starting the risotto. Start by searing the pork chops on both sides until browned but don’t cook the pork chop all the way through – it’ll finish cooking in the oven. Then saute the onions in the same pan with a touch of butter. Once the onions are cooked, remove them from the pan then deglaze the pan with some white wine and start the risotto.

Once I finished cooking the filling, I let everything cool for a bit and used that time to finish thawing my puff pastry before assembling the dish. One sheet of puff pastry should be enough to make two portions.

Layer on the risotto, followed by the onions and the pork, then top the pork with more risotto and onions. Wrap the pork in the pastry tightly and tuck all the seams together on the bottom. There should be no risotto or pork showing through the pastry.

pork chops with saffron rice in puff pastry

One of the most important steps to help the pork wellingtons keep their shapes is to wrap them tightly in plastic wrap and then chill for about an hour to help everything ‘set’ together and firm up the pastry.

You can also make the pork wellingtons a day ahead of time, as long as they are properly chilled!

When ready to cook the pork wellington, unwrap them and brush with an egg wash to help achieve a golden, crispy crust.

When ready to cook the pork wellington, unwrap them them and brush with an egg wash to help achieve a golden, crispy crust.

I served my pork wellingtons on a thin spread of herb cream cheese (because why not!). This dish made us feel fancy AF without needing to go to a fancy restaurant or dress up to do so.

saffron pork chop wellington sliced in half

Tips for Perfecting Your Pork Wellington

Thawing the Puff Pastry: Ensure the puff pastry is fully thawed before you start assembling your Wellington. It should be flexible but still cold to the touch. If it becomes too warm, the butter in the pastry will melt, and you won’t get that fantastic flakey texture once baked.
Searing the Pork Chops: Don’t rush the searing process. Getting a good, golden-brown crust on the pork not only adds flavor but also helps to seal in the juices. If your pork chops are on the thicker side, adjust the searing time accordingly but remember, they’ll continue cooking in the oven.
Risotto Consistency: The risotto should be creamy but not too runny. It acts as a moisture barrier between the pork and the puff pastry, preventing the pastry from getting soggy. If the risotto seems too thick, add a little more water; if too runny, cook it a bit longer.
Wrapping Tightly: When wrapping your pork with the puff pastry, make sure to tuck in the edges and seal them well. This helps to keep the shape of your Wellington and ensures that no filling leaks out during baking.
Chilling Before Baking: Chilling the assembled Wellingtons before baking is crucial. It solidifies the fat in the pastry, leading to a better structure and texture after baking. If you’re short on time, even a brief chill in the freezer can make a difference.
Using an Egg Wash: Apply the egg wash generously but evenly. It gives the pastry a beautiful golden color and helps to achieve that picture-perfect finish. Avoid letting the egg wash pool at the bottom, as it can lead to soggy pastry.
Letting it Rest: After baking, let your pork Wellington rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the pork, ensuring it is juicy and flavorful when you cut into it.

Serving up pork Wellington might seem like a fancy affair, but this recipe proves it’s totally doable at home, without needing to dress up or hit a high-end restaurant. By prepping your ingredients beforehand and following the steps closely, you’ll have a dish that’s sure to impress. The combination of tender pork, flavorful saffron risotto, and flaky puff pastry makes for a meal that feels special without being overly complicated.

Remember, the key to a great Wellington is in the details: sear your pork just right, get that risotto creamy, and don’t skip the chilling step before baking. Pull this off, and you’ll have a dish that not only looks great on the plate but tastes incredible too. So, go ahead, give it a try and see just how straightforward making a delicious pork Wellington can be.

Saffron Pork Wellington

The Starving Chef

Enjoy a twist on the classic with this pork Wellington, filled with savory saffron risotto and tender sautéed onions.

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Prep Time 1

Cook Time 30

Rest Time 10

Total Time 1 40

Course Main Course

Cuisine Date Night, Pork

Servings

Equipment

Ingredients

2 thick-cut pork chops
1 cup arborio rice
1 teaspoon saffron threads
3 cups water
½ cup white wine
1 sweet onion chopped
1 tablespoon butter
2 tablespoons olive oil
1 sheet puff pastry
2 tablespoons water + 1 egg whisked
salt & pepper to taste
garlic & chive cream cheese for serving
fresh parsley for topping, optional

Instructions

Start by thawing the puff pastry on a flat surface. Heat the olive oil in a skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until golden brown. Only cook until the internal temperature reaches 120-130°F. Remove from the skillet and set aside to cool. Season with salt and pepper.
In the same pan, without cleaning, reduce the heat to medium and add the butter. Toss in the chopped onion and sauté until tender and beginning to caramelize, about 10 minutes. Remove the onions from the pan and set aside to cool.
Deglaze the pan with the white wine and scrape up any brown bits. When most of the liquid has evaporated, add the Arborio rice. Cook in the wine until browned, about 1-2 minutes, then add the water, 1/4 cup at a time, letting the liquid cook off each time before adding the next 1/4 cup. After the second 1/4 cup, add the saffron threads. The rice will turn yellow. Repeat until about 2-3 cups of water have been used and the rice is tender and golden in color. It will start to crisp on the bottom. The rice will take about 30 minutes from start to finish.
Remove the rice from heat and let cool until no longer steaming. Unfold the puff pastry and let it finish thawing while the rice cools.
Transfer the thawed puff pastry to a cutting board. Cut the puff pastry in half for two rectangle-shaped pieces. Use a rolling pin to smooth out any creases on each piece. Try not to roll too thin.
Evenly distribute about 1/2 cup of risotto onto each rectangle of pastry, leaving about a 1-2 inch border of pastry all around the risotto. Spoon the onions evenly across the rice then place the cooked pork chop on top so that they are centered on the puff pastries. Spoon the remaining risotto on the top of the pork chops. You may not use all of the risotto, so take care not to overfill the pastries.
Wrap the pastry across the pork chops so they are completely encased inside. Tuck the edges until and pinch together to help seal the pastry. Tightly wrap each pork Wellington in plastic wrap and chill for at least 25 minutes.
When ready to serve, preheat the oven to 400°F. Whisk together the egg and two tablespoons of water. Remove the plastic wrap from around the pork Wellingtons. Place them on a parchment or silicone-lined mat. Brush each with the egg wash then place in the oven and bake for 25-30 minutes or until the pork has reached an internal temp of 160°F and the puff pastry is golden brown.
Let the pork Wellingtons rest outside of the oven for about 10 minutes prior to serving. Spread about a tablespoon of the garlic and chive cream cheese on a plate and place the pork Wellington on top. Garnish with fresh parsley, as desired. Enjoy!