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
sauteed just before serving.
Smoked Pork
Chops with Spinach, Polenta and Cranberry Chutney
- 6 (12-ounce) pork chops,
cured and smoked
Sauteed 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.
Serves 6.
Sauteed Spinach: Saute 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
sugar. Boil 1 minute; stir in 2 tablespoons dry mustard and 1/8
teaspoon EACH ground cloves, cinnamon and mace.
Nutrition Facts
Calories 729 calories
Protein 35 grams
Fat 23 grams
Sodium 2746 milligrams
Cholesterol 89 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
