Spit Pork Chops with Beer Sauce, Mushrooms and Corn Polenta

Ingredients

• 8 spit pork chops (about 180 g each)
• 3 tbsp oil
• 200 g king oyster mushrooms
• 2 tbsp butter
• 4 Spring Onions
• 2 shallots
• 100 ml meat broth
• 150 ml dark beer
• 2 tbsp crème fraîche
• 150 ml whipping cream
• 1 tsp chopped rosemary
• Salt
• ground pepper
• 500 ml vegetable broth
• 200 ml milk
• 150 g corn grits
• 80 g freshly grated Parmesan
• 1 tbsp Olive Oil
• 30 g Butter
• Salt
• Pepper
• 1 Garlic clove
• 1 tbsp chopped parsley

Instructions

1. 1.

   Clean the mushrooms.

2. 2.

   Wash, trim and finely chop the spring onions. Peel and finely chop the shallots.

3. 3.

   Rinse the chops, pat dry and score the skin. Season with salt and pepper and sear in hot oil on both sides briefly and strongly. Remove from pan and bake at 120°C for about 15-20 minutes to finish cooking. Sauté the shallots and half of the spring onions in the pan drippings. Deglaze with broth and dark beer, stir in cream and crème fraîche, and reduce until thickened. Add rosemary and season with salt and pepper.

4. 4.

   Sauté mushrooms with remaining spring onions in hot butter. Season with salt and pepper.

5. 5.

   Heat vegetable broth and milk in a pot, add 1 tbsp oil and bring to a boil briefly. Stir in corn grits, let it come to a boil once, then season with salt and pepper.

6. 6.

   Press one garlic clove, stir in butter and cheese, cover and simmer on low for 5-10 minutes until thickened. Fold in parsley.

7. 7.

   Plate the chops with mushrooms and polenta on warmed plates. Pour sauce over the meat and serve.