Since the chops are already smoked, cooking the polenta takes almost as much time as the chops. Polenta, a cornmeal staple of Italy, and can be served as a side dish or make up some extra for breakfast. The Cranberry Chutney can be made the day before, but the spinach should be sauteed just before serving.

Smoked Pork Chops with Spinach, Polenta and Cranberry Chutney

6 (12-ounce) pork chops, cured and smoked
Sauteed spinach (recipe follows)
Polenta (recipe follows)
Cranberry Chutney (recipe follows)

1. Grill chops over medium-high heat about 10 minutes. Serve with spinach, polenta and cranberry chutney.

Serves 6.

Sauteed Spinach: Saute 12 ounces fresh spinach in 1 tablespoon butter, 3-4 minutes.

Polenta: Boil together 6 cups water, 1 pound coarse cornmeal and 2 teaspoons salt for 5-8 minutes. Stir in 1 cup grated Parmesan cheese and 4 tablespoons butter.

Cranberry Chutney: Saute 1 chopped onion in 1 tablespoon oil; stir in 2 cups fresh cranberries, 1 cup water and 3/4 cup sugar. Boil 1 minute; stir in 2 tablespoons dry mustard and 1/8 teaspoon EACH ground cloves, cinnamon and mace.

Recipe and photograph provided courtesy of Pork, Be Inspired®.