Comfort food at its best! The smoked mozzarella and pickled chilis in this recipe add an updated twist to a classic dish. You can use any cut of pork you like for this recipe. You can also substitute chicken if you’re not a pork eater.
For the pork chops:
- 4 center cut pork chops
- 1 cup of balsamic vinegar
- ½ cup of olive oil
- 4 sprigs each of rosemary, thyme, parsley
- 4 cloves of smashed garlic
- 1 tablespoon black pepper
- 2 tablespoons salt
For the polenta:
- 1 cup stone-ground polenta
- 3 cups of stock or water
- 1 ½ cups of milk
- Salt to taste
- 4 tablespoons of butter or olive oil
- ½ cup of diced smoked mozzarella or grated parmesan
- 1 cup of stock, any kind
- ½ cup of white wine
- 3 tablespoons of chopped pickled chilis
- Crushed and toasted pine nuts
- 1 cup of chopped parsley
- Lemon zest
- Olive oil
- Combine the vinegar, oil, herbs, garlic, salt, and pepper. Pour over the pork chops, coating them evenly. Leave them to marinate for a few hours.
- Meanwhile make your polenta. If your polenta is coarsely ground, blitz it a few times in a blender and sift through it to break up any clumps.
- Bring the water or stock to a boil and salt to taste. Slowly stream in the polenta while constantly whisking. This will prevent clumps and lumps and bumps.
- Reduce the heat and add the milk. Continue to cook over a low flame while whisking very frequently. If it becomes too thick you can add in a bit more liquid.
- Once the polenta is cooked, season to taste with salt and black pepper, adjust the thickness if necessary, and stir in the smoked mozzarella or parm. Place plastic wrap directly on the surface of the polenta to prevent a skin from forming while you finish the pork chops.
- Remove the chops from the marinade and pat dry. Season lightly with a bit more salt.
- Heat a saute pan with a bit of olive oil on medium heat. Pan sear the pork chops until cooked through to your desired temperature. I like mine medium rare to medium at most.
- Once your meat is seared, deglaze with the wine and reduce until almost dry.
- Add in the stock and reduce until desired consistency is reached.
- Finish by stirring in the pickled chili, parsley, pine nuts, and lemon zest.
- Plate it up and drizzle some good olive oil to finish.