Inn On The Twenty’s Harvest Pork Chops

Celebrate the flavours of fall with a dish that’s both elegant and satisfying—Harvest Pork Chops with Apple Sauce and Creamy Polenta, crafted by Executive Chef Pete Tindall. The sweet-tart apples, buttery polenta, and perfectly seared pork come together in a harmony of textures and tastes that feel like a warm hug on a crisp day. Whether you’re hosting a dinner party or just craving something cozy, this recipe is a standout.

Harvest Pork Chops with Apple Sauce and Creamy Polenta

Serves 4 people

Ingredients

4 cup Water

1 tsp Salt, fine

1 cup Polenta

3 tbsp Butter, divided

½ cup Freshly grated Parmigiano-Reggiano cheese, plus more for garnish

4 6-oz Pork chops

4 Apples, peeled, cored and chopped

¾ cup Water

¼ cup White sugar or to taste

½ tsp Ground cinnamon

Method for Apple Sauce:

1. Combine apples, water, sugar, and cinnamon in a saucepan; cover and cook over medium heat until apples are soft, stirring occasionally, for about 15 to 20 minutes.
2. Allow apple mixture to cool, then mash with a fork or potato masher until it is the consistency you like.

Method for Polenta: 

1. Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
2. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
3. Turn off heat and gently stir 2 tablespoons of butter into polenta until butter partially melts; mix half a cup of Parmigiano-Reggiano cheese into the polenta until the cheese has melted. Cover and let stand for 5 minutes to thicken.
4. Stir polenta and transfer to a serving bowl. Top polenta with remaining one tablespoon of butter and about one tablespoon of freshly grated Parmigiano-Reggiano cheese for garnish.

Method for Pork Chops:

1. Heat large cast iron pan on medium high heat, preheat oven to 375°F.
2. Season both sides of pork chops with salt and pepper.
3. Carefully add one tablespoon of butter and olive oil to the pan.
4. When the oil and butter start to bubble add pork chops to pan, sear on one side for 3 minutes then flip and sear for 3 minutes until golden brown
5. Place in the oven for 10 – 15 minutes for medium well doneness.
6. When done take out of oven and let rest in pan for 5 minutes.

Plating: 

1. Stir polenta and transfer to a serving bowl. Top polenta with remaining one tablespoon of butter and about one tablespoon of freshly grated Parmigiano-Reggiano cheese for garnish.
2. Place pork chops on polenta and top with apple sauce.
3. Add a sprig of fresh sage and ground nutmeg (optional).