Four pork chops, one inch thick at least
- 6 ounces dry polenta
- 24 ounces chicken stock
- 4 ounces milk
- 2 ounces butter
- 2 ounces grated parmesan
- 1 teaspoon salt
- 2 apples
- 2 ounces cornstarch
- 2 ounces soda water
- 2 teaspoon baking powder
- Baby kale and baby mustard greens
- Balsamic vinegar
- Extra virgin olive oil
First, take the pork chops and sprinkle generously on both sides with salt. You can do this up to a day ahead. Meanwhile, bring the chicken stock, milk, butter, and teaspoon of salt to a boil. Whisk continuously while you sprinkle in the dry polenta. Continue to stir as the polenta thickens. Reduce heat and stir often. Cook for 30-45 minutes. Add grated cheese and add more salt to taste. Grease up a 9x13ish baking dish and pour in the polenta. Cool completely in the refrigerator.
Get out the largest pot you own, something that the pork chops will fit into all together, fill one third of the way to the top with lard and heat to 350F. Turn the heat up all the way and carefully put the pork chops in. Fry for 8-12 minutes, but be sure to check the internal temperature with a meat thermometer. The FDA recommends 145F.
Mix the cornstarch, soda water and baking powder. Slice the apples and coat in the tempura batter. Fry until lightly browned and crispy.While still warm, toss the tempura apples in a bowl with the baby greens, oil and vinegar.
Cut the polenta cake into your favorite shape, squares, rectangles, circles, triangles. Deep fry until lightly browned and crispy.
Serve the pork chops with the fried polenta and topped with the apples and wilted greens. Add a little bit more vinegar and oil over the whole thing.
By Mathew Green, executive chef at Reserve. Photo: Katy Batdorff