Pork with Polenta and Rosemary Peaches

Name: Pork with Polenta and Rosemary Peaches
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 1 serving
Ingredients: 4 tablespoons kosher salt; 2 tablespoons brown sugar; 3 cloves garlic; 1 handful fresh thyme; 1 bay leaf; 4 chamomile tea bags; 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; 3 ears corn, kernels cut off; 2 cups chicken stock; 2 tablespoons polenta; 2 tablespoons unsalted butter; 4 fat pinches grated Parmesan; 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; 6 slices speck; Micro herbs, for garnish (optional)

Recipe courtesy of Tyler Florence

Show: Worst Cooks in America

Episode: In It to Win It

Pork with Polenta and Rosemary Peaches

0 Reviews

Level: Intermediate
Yield: 1 serving

Total: 4 hr 40 min (includes brining time)
Active: 35 min

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.

Pork with Polenta and Rosemary Peaches

Pork with Polenta and Rosemary Peaches

Brine:

Pork:

Polenta:

Rosemary Peaches:

Speck:

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