Grilled Dry Aged Duroc Pork Chop Recipe

Preparation Steps

1. 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. 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. 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. 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. 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. 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.