Smoked pork chops with polenta and cranberry chutney recipe

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6 servings
Prep time 45 minutes
Grill time 10 minutes

Pork Chop 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 ingredients
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

Directions for the pork chops

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.

Directions 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.