Pork Chop and Pluots
Corn Polenta, Pluot Teriyaki, Shiso Leaves
Chef Gizela Ho of Rich Table | San Francisco
Adapted by StarChefs | december 2022
INGREDIENTS:
Corn Polenta:
6 cups whole milk
2 cups cornmeal
4 cups grated corn
3 cups grated parmesan
8 ounces butter
Pluot Teriyaki:
1 cup soy sauce
1 cup sake
1 cup sugar
1 cup mirin
12 pluots, pitted and diced
To Assemble and Serve:
1 pork chop
Salt
Black pepper
Pluots, quarted
Shiso leaves
METHOD:
For the Fresh Polenta:
In a large saucepot over medium high heat, bring milk to a boil. Add cornmeal. Reduce heat to low and simmer 30 minutes, whisking constantly. When cornmeal begins to stick, add 2 cups water. Continue cooking until smooth. Remove from heat and fold in grated corn, butter, and parmesan. Set aside.
For the Pluot Teriyaki:
In a saucepan over medium high heat, combine soy sauce, sake, sugar, and mirin. Bring to a boil, then reduce heat and simmer for 1 hour. Add pluots, and continue cooking until pluots are macerated and the sauce thickens. Transfer to a non-reactive container and reserve.
To Assemble and Serve:
Prepare and heat grill. In a small saucepan over medium heat, warm Pluot Teriyaki. In a saucepot over medium heat, warm Corn Polenta. Season pork chop with salt and pepper. Place on grill and sear. Brush pork with Pluot Teriyaki on both sides, continuing to turn and brush until cooked through to desired temperature. Remove from heat and let rest. Create a bed of Corn Polenta in the center of a serving plate. Place pork chop on top of Corn Polenta. Spoon 1 tablespoon Pluot Teriyaki over pork chop. Garnish with pluot slices and shiso leaves and serve.
