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Restaurants›Ula Restaurant & Tapas Bar›Pork Chop Recipe

Pork Chop Recipe

Inspired by Ula Restaurant & Tapas Bar

Time1h

Serves4

Creamy truffle polenta, dried fruit compote.

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Ingredients

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Pork Chops

4 pieces pork chops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

Creamy Truffle Polenta

4 cups water

1 cup Heavy cream

2 tbs Truffle oil

1 cup Parmesan cheese

2 tbs Butter

1 tsp Celtic sea salt

Dried Fruit Compote

1 cup mixed dried fruits (e.g., apricots, figs, raisins)

1 cup Orange juice

2 tbs Honey

Method

Cooking the Pork Chops

1

Prepare the Pork Chops

Season the pork chops with olive oil, salt, black pepper, and garlic powder. Let them marinate for at least 30 minutes.

2

Cook the Pork Chops

Heat a skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Remove from heat and let rest.

Making Creamy Truffle Polenta

3

Boil Water

In a large pot, bring the water to a boil. Add salt.

4

Add Polenta

Slowly whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently for about 30 minutes or until thickened.

5

Add Cream and Cheese

Stir in the heavy cream, butter, parmesan cheese, and truffle oil. Mix until creamy and smooth. Adjust seasoning as needed.

Preparing Dried Fruit Compote

6

Simmer the Compote

In a medium saucepan, combine the mixed dried fruits, orange juice, honey, and cinnamon. Bring to a simmer over medium heat and cook for about 10-15 minutes until the fruits are softened and the mixture is thickened.