Chef Christopher Tiffany of Cranberry Road Winery
Ingredients
» 8 oz dry aged pork loin chop
» Polenta
» Heavy cream
» Parmesan cheese
» Kimchi
» Pickled cabbage
» Sea salt
» Cracked pepper corn
Heat oven to 425 degrees. Sear the pork loin in a cast iron skillet, then put the pan in the oven to finish cooking.
Bring 4 1/2 cups of water to boil. Lower to simmer and add 1 1/2 cubs of polenta slowly while stirring. When polenta is almost finished, add 1/2 cups of heavy cream and 1/4 cup of parmesan cheese. Continue until desired thickness, then plate.
In a separate bowl, mix kimchi and pickled cabbage, then plate.
Photography by Joel Riner
As Featured In: Summer/Fall 2023 Edition
