Smoked Pork Chop with Spinach, Polenta and Cranberry Chutney
Ingredients
6
pork chops, cured and smoked (12 ounces each)
Sautéed Spinach (recipe follows)
Polenta (recipe follows)
Cranberry Chutney (recipe follows)
Prep time
30 minutes
Cooking time
10 minutes
Prepare grill. Grill chops over medium-high heat about 10 minutes or until heated through. Serve with Sautéed Spinach, Polenta and Cranberry Chutney.
Sautéed Spinach
Melt 1 tablespoon butter in medium skillet over medium heat. Add 12 ounces cleaned fresh spinach; cook and stir 3 to 4 minutes or until softened.
Polenta
Bring 6 cups water to a boil in large saucepan; slowly pour in 1 pound coarse cornmeal and 2 teaspoons salt. Cook and stir 5 to 8 minutes. Stir in 1 cup grated Parmesan cheese and 4 tablespoons butter.
Cranberry Chutney
Heat 1 tablespoon vegetable oil in medium skillet over medium-high heat. Add 1 chopped onion; cook and stir until tender. Stir in 2 cups fresh cranberries, 1 cup water and 3/4 cup sugar. Bring to a boil; boil 1 minute. Stir in 2 tablespoons dry mustard and 1/8 teaspoon each ground cloves, cinnamon and mace.
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