List of Ingredients
- 4 of bonein pork chops
- yellow cornmeal
- cream
- Green onion
- Mustard
- Honey
- Cornstarch
- Regular or clarified butter
- Rosemary
- Clear beer (lager)
- Extravirgin olive oil
- Salt
Method
Prepare the polenta by sifting the cornmeal into 5 cups boiling salted water with a drop of oil. Cook, stirring, for about 35-40 minutes. Pour the polenta into a mold with a rim about 3/4 inch tall, smooth the surface and allow it to cool completely. Cut the cold polenta into sticks and fry them in a pan with a little oil and a pat of butter, turning the sticks often to cook them on all sides.
FOR THE SAUCE: Slice the green onion and sauté it for 3-4 minutes in a saucepan with 2 tablespoons oil. Pour in a clear beer (one 12-ounce can); add 1 tablespoon honey and the cream and reduce the sauce for about 20 minutes. Then dissolve 1 teaspoon cornstarch in 1 tablespoon of water and stir it into the sauce. Cook for 2 minutes more to thicken the sauce. Remove from the heat and stir in 1 teaspoon mustard.
FOR THE MEAT: Cook the pork chops in a pan with 2 tablespoons butter, heated to foaming, and a sprig of rosemary, turning the steaks to cook them on all sides for about 10 minutes total. Serve the chops with the beer sauce and the fried polenta.