Grilled Pork Chops With Creamy Sweet Potato Polenta And Arugula Salad
From luisascatering 15 years ago
- 15 minutes to make
- Serves 4
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 peppery arugula salad, it was the perfect combo & delicious :-)
Ingredients
- sweet potato Polenta: shopping list
- 1 cups water shopping list
- 1 cups whole milk shopping list
- 1/2 cup yellow cornmeal shopping list
- 1/2 cup baked sweet potato shopping list
- a few tablespoons heavy cream shopping list
- sea salt & white pepper, to taste shopping list
- 1 tbsp unsalted butter, to finish shopping list
- For Pork: shopping list
- 4 boneless all natural pork chops shopping list
- sea salt and freshly ground black pepper, to taste shopping list
- 1 large clove garlic, peeled shopping list
- 1 fresh sprig rosemary leaves, chopped shopping list
- splash of extra virgin olive oil and balsamic vinegar shopping list
- arugula Salad: shopping list
- A few handfuls of arugula shopping list
- a few splashes of aged balsamic vinegar and extra virgin olive oil, just enough to lightly coat the greens shopping list
- parmigiano-reggiano cheese, shaved shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
Wow, what a great idea, Luisa! Never had sweet potato polenta before! This is really neat!
juels
in Clayton loved it
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This is super delicious and plates up beautifully! Thanks for sharing the recipe. I didn't have a sweet potato, but I did just happen to have some butternut squash and fennel puree in the freezer, so used that instead. I left out the cream at the ...more
headlettuce
in loved it
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