Smoked Pork Chop Tomahawk Recipe
Polenta, Apple and Red Onion Agrodolce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Chops
Season the pork chops with salt, black pepper, and smoked paprika. Drizzle olive oil over the chops and let them sit at room temperature for about 30 minutes.
- 2
- 3
Cook the Polenta
In a large saucepan, bring the water or chicken broth to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat to low and cook, stirring frequently, until thickened (about 20-30 minutes). Stir in the Parmesan cheese and butter until melted and smooth.
- 4
Make the Agrodolce
In a skillet, heat a little olive oil over medium heat. Add the sliced apples and red onion, cooking until softened (about 5 minutes). Add the red wine vinegar and sugar, stirring until the mixture caramelizes and reduces slightly. Stir in fresh thyme at the end.
- 5
Serve
Plate the smoked pork chop tomahawk alongside a generous serving of polenta and top with the apple and red onion agrodolce.
