Recipe

Grilled Pork Chops With Creamy Sweet Potato Polenta And Arugula Salad Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months, 1 week ago I was thinking about making sweet potato gnocchi and was looking at recipes but instead I found one that suggested serving pork chops with polenta or mashed sweet potatoes. I thought "why not combine both?" With the rosemary infused pork chops and p... More Prep:30m Cook:15m Servings:4	Luisascater
	grilled pork chops rosemary garlic creamy sweet potato polenta arugula salad balsamic parmigianoreggiano

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Ingredients

Sweet Potato Polenta:

1 cups water

1 cups whole milk

1/2 cup yellow cornmeal

1/2 cup baked sweet potato

a few tablespoons heavy cream

Sea salt & white pepper, to taste

1 tbsp unsalted butter, to finish

For Pork:

4 boneless all natural pork chops

sea salt and freshly ground black pepper, to taste

1 large clove garlic, peeled

1 fresh sprig rosemary leaves, chopped

splash of extra virgin olive oil and balsamic vinegar

Arugula Salad:

A few handfuls of arugula

a few splashes of aged balsamic vinegar and extra virgin olive oil, just enough to lightly coat the greens

Parmigiano-Reggiano cheese, shaved

Directions

Season both side of pork chops with salt and pepper. In a large ziplock bag, add the garlic and rosemary and smash until the garlic is like a paste. Add the pork, oil and balsamic and "smoosh" around in bag. Marinate pork for at least 2 hours or overnight.

Grill pork chops 5-8 minutes on each side or until internal temp is 140 degrees. Take off grill, lightly tent with foil and let rest 8-10 minutes.

Sweet Potato Polenta:

Bake sweet potato rubbed with olive oil, wrapped in foil in oven at 350 degrees until soft. Take skin off and mash with cream, salt and pepper until smooth.

In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Add the sweet potato. Stir in a little more cream for a smooth and creamy texture. Season with salt and pepper. Taste to make sure you have a creamy texture not gritty. Remove from the heat, add butter and serve immediately.

Arugula Salad:

Place greens in bowl. Add oil and vinegar and some of the cheese. Toss lightly with tongs.

To plate:

Spoon polenta on serving plate. Place pork chop halfway on polenta. Top pork chop high with arugula salad and additional shaved Parmigiano-Reggiano.

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Comments

aussie_meat_pie 8 months, 1 week ago said:
Nice recipe thanks for sharing

juels 8 months, 1 week ago said:
Wow, what a great idea, Luisa! Never had sweet potato polenta before! This is really neat!

conner909 8 months ago said:
Wow! You are sooo creative! Sweet potato polenta??? Great idea! Does marinating the pork break down the meat so that they are more tender? It's so hard to get tender pork chops these days!

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