We celebrated Max’s 1st birthday in the heart of October with this quintessential fall dish! Creamy mascarpone polenta warms you 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:)
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
- 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 Pure 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!