Anchovy Paste: Anchovy paste is typically made from crushed anchovy fillets, olive oil, vinegar, and sugar. Its potent, briny taste lends salty, earthy flavors to sauces and soups.
Salt helps to break down garlic and pull out its natural juices. By repeatedly scraping down and pressing the two together, you’ll get a paste! Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!
USDA recommends cooking pork to 145° F.
Wine Pairing: 2011 Château de Parenchere Clairet
- 1 bunch Swiss chard
- 2 cloves garlic, divided
- 1 sprig rosemary
- 1⁄8 teaspoon crushed red pepper (optional)
- 1 lemon, divided
- 1⁄2 tablespoon anchovy paste
- 1 teaspoon chicken base
- 1⁄2 cup polenta
- 2 packets butter
- 1⁄4 cup grated pecorino cheese
- 2 pork chops
1. Prepare Ingredients
Rinse Swiss chard and tear leaves into bite-size pieces. Cut stems into 1-inch pieces. Mince 1 clove garlic. Mince rosemary leaves, discarding stems. On a cutting board, sprinkle 1 teaspoon salt over garlic and minced rosemary and, using a large knife, carefully scrape over at a 45° angle, pressing down. Repeat until garlic is broken down and paste forms.
2. Cook Swiss Chard
Heat 1 tablespoon olive oil, remaining clove garlic, and crushed red pepper, if desired, in a large pan over medium heat. When oil is shimmering, add Swiss chard stems and cook until almost tender, about 5 minutes. Add leaves and cook until wilted, about 5 minutes more. Squeeze over juice of half lemon, reserving other half. Taste and add salt and pepper as needed. Remove Swiss chard from pan and set aside.
3. Make Sauce
In a medium bowl, whisk together anchovy paste, garlic-rosemary paste, juice of reserved half lemon, and 3 tablespoons olive oil. Taste and add salt and pepper as needed. Set aside.
4. Prepare Polenta
In a medium pot, mix together chicken base with 21⁄2 cups water. Bring to a boil over high heat, then slowly add polenta, whiskingcontinuously.Reduceheatto low. Cook, stirring, until polenta is creamy, 12-15 minutes. Turn off heat and add butter and grated pecorino. Taste and add salt and pepper as needed. Cover to keep warm.
5. Cook Pork
Rinse pork and pat dry with paper towel. Season both sides with salt and pepper. Add 1 tablespoon olive oil to pan from Swiss chard over medium heat. When oil is shimmering, add pork and cook until golden outside and cooked through, about 3 minutes per side.
6. Plate Pork
Divide polenta evenly between 2 plates and layer over Swiss chard. Place pork on top and spoon over sauce. Serve hot.
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