Grilled Dry Aged Duroc Pork Chop Recipe
Recipe information
Make Grilled Dry Aged Duroc Pork Chop in just 1h 15m. with Margaux's parmesan polenta, asparagus & warm eggplant sungold tomato caponata
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Pork Chops
Season the Duroc pork chops with salt and black pepper. Drizzle with olive oil and let them marinate for at least 30 minutes.
2. Cook the Polenta
In a pot, bring water to a boil. Slowly whisk in the polenta, reduce heat to low and let it simmer for about 30 minutes, stirring occasionally. Stir in grated Parmesan cheese until melted and creamy.
3. Grill the Pork Chops
Preheat the grill to medium-high heat. Grill the pork chops for about 5-7 minutes per side or until they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes before serving.
4. Sauté the Asparagus
While the pork chops are grilling, sauté the asparagus in a pan with a little olive oil for about 5-7 minutes until tender, seasoning with salt and pepper.
5. Make the Caponata
In a separate pan, heat olive oil over medium heat. Add diced eggplant and sauté until softened. Add minced garlic and cook for 1 minute. Stir in the sungold tomatoes and balsamic vinegar, cooking for an additional 5 minutes. Finish with fresh basil.
6. Serve
On each plate, serve the grilled pork chop alongside a generous portion of parmesan polenta, sautéed asparagus, and warm eggplant sungold tomato caponata.
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