Wednesday, November 28, 2012
Pork Chop with Green Cauliflower on Polenta
I went to the store today with the idea of buying purple cauliflower on special. Of course it was gone and only green left, same price, probably look better anyway. Instead of making carrots with it I wanted to try making polenta. So I got the potatoes peeled and boiling, pared the cauliflower into the steamer, put 1/3 cup chicken stock and 2/3 cup milk on the stove and got out a plastic bag for the pork.
1 tbsp flour
2 tsp onion powder
1 tsp garlic
1 tsp salt
1/2 tsp thyme
1/4 tsp cayenne
Put in a bag, crush the lumps out, then put the chops in one at a time and shake to coat. There is enough for 3 or 4 chops. Put the coated chops in a frying pan and rotate 180 degrees half way through this side to get an even sear. It was at least 4 minutes a side, really depends on the chop thickness. When I turned it over I put 1/2 tsp chopped rosemary over the chops.
When the milk and stock is boiling whisk in 1/3 cup corn grits and turn the heat down to low. Add 1/2 tsp salt, keep it stirred and put a lid on so it doesn't get too dry. It takes about 20 minutes to cook.
I managed to get the cauliflower out at the right time, running it under cold water. I put butter in the pot and put it back on the burner on low so it would be hot when the cauliflower goes back in. I poured extra virgin olive oil over the top and cooked it for a few minutes before serving.
I plated the potatoes and polenta with the cauliflower on top. The polenta was nice, it could have used a lot more flavor, but I liked it. Fern didn't.