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.

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Publication of this recipe is thanks to Fox Chapel Publishing.