Roasted Pork Chops With Polenta Recipes

SPINACH-AND-CHEESE PORK CHOPS WITH POLENTA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes.
• Meanwhile, season the pork chops on both sides with the rosemary, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet.
• Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes.
• Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.

FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES

Steps:

• Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees F.
• Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
• Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

PORK WITH ROSEMARY POLENTA

Steps:

• Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
• Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
• Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.

PORK WITH POLENTA AND ROSEMARY PEACHES

Steps:

• For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
• For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
• Preheat oven to 400 degrees F.
• Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
• Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
• Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
• For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
• For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
• For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
• Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.

STUFFED PORK CHOPS WITH ROASTED VEGETABLES AND SOFT POLENTA

Steps:

• For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick.
• When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm.
• For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds.
• For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine.
• Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture.
• Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes.
• Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.)
• After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.

ROASTED PORK CHOPS WITH POLENTA

Steps:

• Preheat oven to 400 degrees F.
• In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
• Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
• Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
• Meanwhile, bring 3 cups water to a boil in a saucepan.
• Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
• Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.