February - Frenched Pork Chop with Cider Poached Pears and Mascarpone Polenta

Yield: 4 Servings
 

Ingredients

9 cups chicken broth
2 cups whole milk 
4 cups corn meal 
8 oz. unsalted butter 
8 oz. Mascarpone cheese 
1 cup parmesan cheese 
4 each Bartlett Pears 
4 cups apple cider  
2 each cinnamon sticks 
¼ tsp whole cloves 
¼ tsp whole black peppercorns 
2 tbsp. 10% oil 
1 tsp cafe grind black pepper 
4 each Premium Reserve Frenched Pork Chops 
2 oz. pork demi-glace 
2 cups carrots, cut Into 1/4”x1/4”x2 1/2” 
2 cups sugar snap peas 
2 oz. unsalted butter 
 ½ cup fresh sage leaves, fried for 10 seconds

 Preparation Instructions:      

For the polenta:

  1. Bring the chicken broth and milk to a simmer. Whisk in the corn meal in a steady stream and lower the heat to low.
  2. Stir the polenta with a wooden spoon making sure not to let it stick. Continue cooking for 10 minutes.
  3. Remove from heat and stir in the butter, mascarpone and parmesan until smooth and creamy. 
  4. Immediately pour into a greased half sheet pan. Spread evenly and smooth surface with greased spatula. Chill 4 hours.
  5. Once chilled, cut polenta into 3”x1”x1” rectangles. Reserve for service.  

For the pears:

  1. Combine the pears, spices and cider and bring to a simmer. Simmer for 20-30 minutes or until a pairing knife inserts easily. Remove from heat, remove pears and chill. Strain poaching liquid and reserve for service.  

For the pork:

  1. Season each pork chop and sear on both sides in 10% oil. Place in 450ºF oven and cook to desired temperature.
  2. In pan used to sear pork, place 8 pear halves cut side up and place in oven to warm through, about 5 minutes.
  3. Remove pears and add pork glace and 2 oz. of the cider poaching liquid to the pan. Swirl to combine and keep warm.  

For the vegetables:

  1. In a saute pan, add carrots, peas and butter. Saute without coloring for 3-4 minutes. Keep warm.

For the polenta sticks:

  1. Dust the polent sticks in corn meal and fry at 350ºF until golden brown. Keep warm.

To Serve: 

Arrange polenta sticks, vegetables and warm pear halves on four large dinner plate. Lean pork chops on polenta sticks and  divide pork-cider sauce between them. Garnish with fried sage leaves and serve immediately.