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Pork Chop with Polenta

March 12, 2012

Check out those beautiful, flavorful mustard seeds in the sauce!

Our Kurobuta pork chop from Snake River Farms, one of the tastiest cuts of meat we know, has become a present-day classic on the menu of Michael’s Santa Monica. Right now, executive chef John-Carlos Kuramoto is giving this great chop a perfectly warming winter treatment. Beautifully browned on the outside and enticingly succulent within, the seared chop is served atop a delightful bed of the creamiest goat-cheese polenta and partnered with roasted Nantes carrots and apples from the farmers’ market. A super-special, top-secret whole-grain mustard aïoli complements the meat and its accompaniments in flavorful ways you can’t even begin to imagine. Want a hearty and divine dinner? Look no further!

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