Finely chop the spring onions, slice the green part into rings and set aside. Heat the oil in a pan and sauté the spring onions. Add the rice, sauté and stir until translucent. Pour in the apple cider and reduce completely. Add the stock little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the reserved green part of the onions and the cream, season.
Heat the clarified butter in a frying pan. Brown the pork chops for approx. 2 mins. on each side. Reduce the heat, continue cooking the chops for approx. 5 mins. on each side, remove, season, then cover and keep warm.
Wipe the cooking fat from the pan, tip in the apple cider, loosen any bits that have stuck to the bottom of the pan and reduce to approx. 100 ml. Serve with the pork chops and risotto.