Smoked Pork Chops, Polenta & Cranberry Chutney
Food and Drink

excerpted from Char-Broil Great Book of Grilling; photo credit: Glenn Moores

Smoked Pork Chops, Polenta & Cranberry Chutney

"Since the smoked pork chops need only a few minutes on the grates, grill them last, after the polenta and chutney are complete. The cranberry chutney can be made a day in advance."

Prep: 45 minutes Grill: 10 minutes Serves: 6


6 cups water

1 pound coarse-ground cornmeal

2 teaspoons salt

1 cup Parmesan cheese, grated

5 tablespoons butter

12 ounces spinach

6 12-ounce pork chops, cured and smoked


For the Cranberry Chutney

1 onion, chopped

1 tablespoon oil

2 cups fresh cranberries

1 cup water

¾ cup sugar

2 tablespoons dry mustard

1/8 teaspoon ground cloves

1/8 teaspoon cinnamon

1/8 teaspoon mace

In a heavy, large saucepan, whisk together water, cornmeal and salt. Bring to a boil, then reduce heat to low and simmer, stirring often, for 5 to 8 minutes or until polenta becomes thick, soft and creamy. Stir in Parmesan and 4 tablespoons of butter. Cover and keep warm.

In a medium pan, sauté spinach in 1 tablespoon butter for 3 to 4 minutes until softened. Set aside.

Grill chops over medium-high heat about 10 minutes, turning once. Serve with spinach, polenta, and Cranberry Chutney.

For the chutney: Sauté onion in oil. Stir in cranberries, water and sugar. Boil 1 minute. Stir in dry mustard, ground cloves, cinnamon and mace.