Smoked Pork Chops with Polenta & Cranberry Chutney
Ingredients
- 6 cups water
- 1 pound coarse-ground cornmeal 2 teaspoons salt
- 1 cup Parmesan cheese, grated 5 tablespoons butter
- 12 ounces spinach
- 12-ounce pork chops, cured and smoked
Cranberry Chutney
- 1 onion, chopped
- 1 tablespoon oil
- 2 cups fresh cranberries 1 cup water
- 3/4 cup sugar
- 2 tablespoons dry mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cinnamon
- 1/8 teaspoon mace
Makes 6 Servings
Directions
In a heavy, large saucepan, whisk together 6 cups of water, cornmeal, and salt; bring to a boil; then reduce heat to low and simmer, stirring often, for 5 to 8 minutes or until polenta becomes thick, soft, and creamy. Stir in Parmesan and 4 tablespoons of butter. Cover, and keep warm.In a medium pan, sauté spinach in 1 tablespoon butter for 3 to 4 minutes until softened. Set aside. Grill chops over medium-high heat about 10 minutes, turning once. Serve with spinach, polenta, and Cranberry Chutney.
For the chutney: Sauté 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.
Because the chops are already smoked and need just a few minutes on the grill, prepare the other ingredients in this recipe first. The cranberry chutney can be made a day in advance.
___________________________

Publication of this recipe is thanks to Fox Chapel Publishing.