Cider Glazed Pork Chops with Mascarpone Polenta, Onions and Apples

final overhead

We celebrated Max’s 1st birthday in the heart of October with this quintessential fall dish!  Creamy mascarpone polenta warms Max is Oneyou from the inside out and pork chops are such a fantastic tribute to Harvest Season.  Sauteed onions and apples are luxuriously humble and the cider glaze brings us home.  Wishful thinking as a mother that I have a little foodie under my wing.  Max loved the polenta and pork, nearly as much as we did:)

INGREDIENTS:

Serves 4

For the Pork Chops~

  • 4 boneless Pork Chops, sliced 1″-1 1/2″ thick
  • 2 tsp Kosher Salt
  • 1/2 tsp cracked pepper
  • 2 Tbs Olivio Pure Olive Oil
  • 3 Tbs Olivio Original Buttery Spread or Olivio Spreadable Butter
  • 4 sprigs Thyme
  • 2 Tbs Apple Cider Vinegar
  • 2 cups Apple Cider

For the Mascarpone Polenta~

  • 4 cups 1% Milk
  • 1 cup Corn Meal
  • 2 tsp Kosher Salt
  • 1/2 tsp Cracked Pepper
  • 6 Tbs Olivio Original Buttery Spread
  • 1/3 cup Mascaprone

For the Onions and Apples~

  • 1 large Yellow Onion, sliced
  • 3 apples, peeled, cored and sliced into 1/4″ slices
  • 1 cup spinach
  • 3 Tbs Olivio Olive Oil, Pure or Extra Virgin

PREPARATION:

  • Start the Polenta.  In a medium sauce pan, bring the milk to a simmer on medium.  Slowly whisk in the corn meal and add the salt, cracked pepper and 3 Tbs Olivio.  Reduce the heat to medium low and simmer approx 30 minutes or until corn meal is tender.  Be sure to stir frequently while you prepare the Pork.
  • For the Pork, preheat a cast iron skillet on medium high.  Salt and pepper pork chops on each side.  Add 2 Tbs Olivio skilletPure Olive Oil to the hot skillet and sear Pork Chops approx 3 minutes on each side or until they are a beautiful caramelized brown.  Sear Pork Chops on the fat edge to render the fat off for an additional minute.  Add Olivio Buttery Spread and Thyme.  Using a large spoon, baste the meat in the melting butter and herbs for 2 minutes.  Pull the meat from the skillet and let rest on a plate under foil.
  • Add Apple Cider Vinegar to the cast iron skillet to deglaze.  On medium high, add Apple Cider and reduce in half.   This will take about 7 minutes.  Return the Pork Chops to the skillet and simmer 2-3 minutes to reheat and absorb the delicious cider flavor.
  • In a separate pan, sauté the Onions in Olivio Olive Oil on medium heat for 4 minutes or until tender.  Add the apples and sauté for an additional 4 minutes.  Just before serving, fold in fresh spinach.  I prefer when the spinach has just lightly wilted.
  • Just before serving, finish the Polenta by folding in the remaining 3 Tbs Olivio Buttery Spread and the mascarpone.  Taste and adjust seasoning with salt and pepper if necessary.
  • I like to serve this dish with a helping of Polenta, layered with the Onions, Apples and Spinach and the Pork Chop on top.  Be sure to spoon some of the Cider Glaze pan juice on top!  Enjoy!

Comments

  1. Steve Greist says:

    I had the luxury of sitting at the table and enjoying this beautiful, tasty, lovingly prepared dish. The picture looks mouthwatering but I can tell you honestly it was 10 x’s better in person and tasted beyond that. The opinion of one lucky guy, POPPIE

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