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Fresh ginger brined twelve ounce Patchwork pork chop, served with a creamy bleu cheese polenta and grilled asparagus. Finished with a ginger apple chutney and spiced walnuts.

In a bowl, mix the fresh ginger, salt, and water. Submerge the pork chop in the brine and refrigerate for at least 2 hours, preferably overnight.

Brining the Pork Chop

Preheat the grill to medium-high heat. Remove the pork chop from the brine, pat dry, and grill for about 6-7 minutes on each side, or until the internal temperature reaches 145°F.

Cooking the Pork Chop

In a saucepan, bring the milk to a boil. Gradually whisk in the polenta and reduce heat to low. Stir frequently for about 20 minutes until thickened.

Prepare the Polenta

Stir in the bleu cheese, butter, and salt until melted and creamy.

Finish the Polenta

Toss the asparagus with olive oil, salt, and black pepper. Grill for about 5-7 minutes until tender and slightly charred.

Prepare the Asparagus

In a saucepan over medium heat, combine chopped apples, fresh ginger, brown sugar, and cider vinegar. Cook for about 10-15 minutes until apples are soft and the mixture thickens.

Make the Chutney

Preheat the oven to 350°F. Toss walnuts with olive oil, cinnamon, and salt. Spread on a baking sheet and roast for about 10-12 minutes until fragrant.

Prepare the Walnuts

Patchwork pork chop

Fresh ginger

Salt

Water

Polenta

Milk

Bleu cheese

Butter

Asparagus

Olive oil

Black pepper

Apples

Brown sugar

Cider vinegar

Walnuts

Cinnamon

Applewood Patchwork Chop

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Make Applewood Patchwork Chop Recipe in just 1h 30m. Fresh ginger brined twelve ounce Patchwork pork chop, served with a creamy bleu cheese polenta and grilled asparagus. Finished with a ginger apple chutney and spiced walnuts.

Applewood Patchwork Chop Recipe

Ingredients

Pork Chop

Creamy Bleu Cheese Polenta

Grilled Asparagus

Ginger Apple Chutney

Spiced Walnuts

Method