Smoked Pork Chops with Polenta & Cranberry Chutney


  • 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


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.


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Publication of this recipe is thanks to Fox Chapel Publishing.