Grilled Berkshire Pork Chops, White Cheddar Polenta, Swiss Chard and Blueberry Compote
This is an easy and delicious summertime dish. You can marinate pork, cook chard and make compote one day ahead of time as well, leaving just the polenta and grilling Berkshire Pork Long-Bone Chops for the day of your meal.
The pork should be marinated a minimum of six hours but 24 would be ideal if you have the time. Just toss all ingredients together and keep cold. You should pull your pork out of fridge and allow to come up to room temperature for at least an hour before grilling.
First coat berries in mixing bowl with sugar and cornstarch using a spoon make sure cornstarch and sugar are distributed evenly. Let sit for about 30 minutes then sweat your shallots in butter using a small sauce pan. Do not allow any color on your shallots. When they are soft add port and red wine vinegar and reduce by ½. Then add your blueberry mixture and cook till everything starts to thicken slightly and berries begin to soften up. If preparing the day ahead, allow to cool at room temperature and then refrigerate. To warm at a later time, heat gently in sauce pan or in oven to prevent scorching.
First sweat garlic in oil on medium heat until soft, then add leaves of chard. Add 1 teaspoon of salt, and allow chard to wilt. When wilted, season with salt and pepper to your taste and add the juice from Â½ of one lemon. If made ahead of time just heat up in pan on medium flame.
To make the polenta bring your stock and milk to a boil whisk in polenta and continue to whisk into polenta sets up 4-5 minutes and then cook on low heat till soft. When finished cooking add butter and cheese, taste and add salt if needed. You can keep covered and hold warm until you cook your pork.
Pull pork from marinade and scrape off excess marinade with your hands to prevent garlic from burning on grill. Cook over medium high charcoal till desired doneness is achieved. I generally pull mine at 145 degrees for a pink and juicy medium.
Paired Wine: Seghesio San Lorenzo