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Restaurants›Borough›Pork Chop* Recipe

Pork Chop* Recipe

Inspired by Borough

Time1h 30m

Serves2

smoked cheddar polenta, braised collard greens, fig mostarda

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Ingredients

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Pork Chops

2 pieces Bone-in pork chops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

Smoked Cheddar Polenta

4 cups Water

1 cup Smoked cheddar cheese

2 tbs Butter

1 tsp Celtic sea salt

Braised Collard Greens

4 cups Collard greens, chopped

1 medium Onion, diced

3 cloves Garlic, minced

2 cups Chicken broth

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Fig Mostarda

1 cup Dried figs, chopped

2 tbs Honey

1 tbs Dijon mustard

1 tbs Apple cider vinegar

1 pinch Celtic sea salt

Method

Pork Chops

1

Prepare the Pork Chops

Season the pork chops with olive oil, salt, pepper, and garlic powder. Let them marinate for at least 30 minutes.

2

Cook the Pork Chops

Heat a skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown and cooked through. Let rest.

Smoked Cheddar Polenta

3

Cook the Polenta

In a pot, bring water to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce heat to low.

4

Finish the Polenta

Cook for about 30 minutes until thickened. Stir in smoked cheddar, butter, and salt until melted and combined.

Braised Collard Greens

5

Sauté the Onions and Garlic

In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.

6

Braised the Greens

Add chopped collard greens and chicken broth. Season with salt and pepper. Cover and simmer for 30-40 minutes until greens are tender.

Fig Mostarda

7

Combine Ingredients

In a small bowl, mix dried figs, honey, Dijon mustard, apple cider vinegar, and a pinch of salt until well combined. Let sit for at least 15 minutes to meld flavors.

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