Pork with Polenta and Rosemary Peaches
- Level: Intermediate
- Yield: 1 serving
- Total: 4 hr 40 min (includes brining time)
- Active: 35 min
Ingredients
Brine:
4 tablespoons kosher salt
2 tablespoons brown sugar
3 cloves garlic
1 handful fresh thyme
1 bay leaf
4 chamomile tea bags
Pork:
One 2-inch bone-in pork chop
2 tablespoons unsalted butter
2 sprigs thyme
Splash lemon juice
Olive oil, for drizzling
Freshly ground black pepper
Polenta:
3 ears corn, kernels cut off
2 cups chicken stock
2 tablespoons polenta
2 tablespoons unsalted butter
4 fat pinches grated Parmesan
Rosemary Peaches:
1 tablespoon olive oil
2 peaches, unpeeled, cut into large chunks
1 cup chicken stock
2 sprigs fresh rosemary
Juice of 1/2 lemon
Kosher salt
2 tablespoons unsalted butter
Speck:
6 slices speck
Micro herbs, for garnish (optional)
Directions
- For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
- For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
- Preheat oven to 400 degrees F.
- Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
- Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
- Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
- For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
- For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
- For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
- Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.