Smoked Pork Chops with
Spinach, Polenta and Cranberry Chutney
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 sautéed just before serving.
6 (12-ounce) pork chops, cured and smoked
Sautéed spinach (recipe follows)
Polenta (recipe follows)
Cranberry Chutney (recipe follows)
- Grill chops over medium-high heat about 10 minutes. Serve with spinach, polenta and cranberry chutney.
Makes 6 servings.
Sautéed Spinach: Sauté 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 granulated 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 National Pork Board.