Jul 13 2026
Restaurants›Redbird›Heritage Pork Chop Recipe

Heritage Pork Chop Recipe

Inspired by Redbird
Time1h
Serves4

polenta, collard greens, peach mostarda, hazelnut

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Ingredients

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Pork Chop

Polenta

Collard Greens

Peach Mostarda

Garnish

Method

Preparing the Pork Chop

  1. 1

    Sear the Pork Chops

    Heat olive oil in a skillet over medium-high heat. Season the pork chops with salt, black pepper, and thyme. Sear the chops for 4-5 minutes per side or until they reach an internal temperature of 145°F (63°C). Remove from the skillet and let rest.

Making Polenta

  1. 2

    Cook the Polenta

    In a saucepan, bring water to a boil. Slowly whisk in the cornmeal and reduce heat to low. Cook, stirring frequently, until thickened (about 15-20 minutes). Stir in butter, parmesan cheese, and salt. Keep warm.

Cooking Collard Greens

  1. 3

    Sauté the Greens

    In a separate pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add collard greens and vegetable broth. Cook until greens are tender (about 10-15 minutes). Season with red pepper flakes.

Preparing Peach Mostarda

  1. 4

    Make the Mostarda

    In a small saucepan, combine diced peaches, brown sugar, apple cider vinegar, mustard seeds, and a pinch of salt. Cook over medium heat until the peaches are soft and the mixture thickens slightly (about 10 minutes).

Plating

  1. 5

    Serve the Dish

    On a plate, spread a layer of polenta, top with collard greens, place the seared pork chop on top, and drizzle with peach mostarda. Garnish with toasted hazelnuts.

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