Grilled Pork Chops with White Cheddar Polenta, Swiss Chard with Blueberry Compote

Directions

• The pork needs to marinate for 24 hours. Mix all the ingredients and then place the pork in a ziplock gallon bag and massage the marinade into the meat. Ziplock the bag and place on a plate in the refrigerator for 24 hours.
• Allow to come to room temperature, about 1 hour before grilling.
• Remove pork from marinade and remove excess marinade. Cook over medium high until done. Pull at 145 and allow to sit loosely covered with foil for 10 minutes.
• Polenta
• Bring water and milk to a boil. Whisk in polenta and a pinch of salt. Reduce heat to a simmer and place a lid halfway on. After 15-20 minutes, stir in butter and cheese.
• Keep warm. If it becomes to thick, add boiling water to the polenta.
• Swiss Chard
• Place garlic in a pan with oil and sweat until soft. Add in all the chard.
• Add 1 Teaspoon salt and allow the chard to wilt
• When chard is wilted, season with salt and pepper to taste and add the juice from the lemon
• Stir well and serve on warm plates
• Blueberry Compote
• Place berries in a bowl and toss with sugar and cornstarch. Mix well so that the berries are covered and allow to rest for 30 minutes
• Place butter in a small sauce pan and melt. Add the shallots until they are soft, add the port and red wine vinegar and let reduce by 1/2.
• Add the blueberry mixture and cook until it thickens and berries begin to soften. Allow to cool and place in a air tight container and chill. Warm later gently.
• If making the same day, allow to rest in pan and then gently rewarm to serve on top of the pork.
• To Serve
• Place 4 plates in the oven to warm, reheat the blueberry compote and finish both the polenta and swiss chard.
• On a heated plate, place a small scoop of polenta and using tongs add the swiss chard. Place a pork chop on top and then spoon the compote over the chop. Serve right away.