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Taste WA Recipe #3: Chef Ulises’ Pork Chop Italiano with Creamy Polenta and Bell Pepper Sauce

Updated: 3 days ago



Third in our March Taste WA Recipe and Pairings Series is another from Gård Public House Executive Chef Ulises Montero, featuring a succulent WA-grown bone-in pork chop from Pure Country Harvest. Treat your taste buds to Chef’s Pork Chop Italiano—a showstopping dish that’s as comforting as it is impressive. This tender, golden-seared pork chop is bathed in a rich tomato and bell pepper sauce, over an irresistibly creamy polenta, paired with our 2021 Reverence Red. Chef Ulises has truly outdone himself with this beautiful dish.

 


“’When you have a top-quality product, everything else falls into place.’ I once heard this from a chef I deeply admire, and over time, I’ve realized just how true it is,” said Chef Ulises.


“A perfect example is the incredible quality of meat we source from Pure Country Harvest in Moses Lake, Wa. One of the true stars in our kitchen is the pork chop—an exceptional cut that speaks for itself. Today, we’re cooking a recipe that highlights its natural flavor, and best of all, it’s one you can easily recreate at home.”


"Great cooking starts with great ingredients. When you honor their quality, simplicity becomes perfection.”


Pure Country pork chops are a cut above the rest—quite literally! They're tender, juicy, and packed with incredible flavor, making every bite delicious. Plus, they’re sustainably raised, so you can feel good about what you're eating. Grab your apron and let’s turn dinner into an unforgettable Italian-inspired feast! 🍷✨


 

NOTE: This is recipe three in a four-part series.


 


Pork Chop Italiano with Creamy Polenta and Bell Pepper Sauce

 

Serves: 1-2

Recipe by: Executive Chef Ulises Montero, Gård Public House

Suggested wine pairing: 2021 Reverence


INGREDIENTS:


Pork chop:

  • 1 bone-in pork chop, about  14 oz

  • salt and pepper

  • olive oil

  • 2 Tbsp butter

  • 4-5 garlic cloves, minced

  • 7 springy of Thyme 


Polenta:

  • 1 cup of traditional polenta

  • ½ cup onion, diced

  • ½ cup red bell pepper, diced

  • olive oil

  • 2 Tbsp butter

  • 1 ½ cup milk

  • 1 ½ cup water

  • 1 tsp veggie broth concentrate

  • ½ cup parmesan cheese grated

  • ½ cup mozzarella cheese

  • salt and pepper

 

Tomato and bell pepper sauce:

  • ½ red onion, julienned

  • 1 red bell pepper, julienned

  • olive oil

  • 1 Tbsp butter

  • 1 Tbsp red wine vinegar

  • 1 Tbsp brown sugar

  • 1 cup tomato sauce

  • Fresh basil, to taste

 

INSTRUCTIONS:


  1. For polenta: Heat the veggie concentrate + water + milk in a saucepan and set aside. In another pan add the olive oil, then sauté red onion and bell pepper for a few minutes until they become translucent. Add the polenta and fry it until lightly golden. Carefully pour in all the  liquid at once, then whisk continuously to prevent lumps. Cook the polenta until it becomes creamy and fully cooked, about 5 minutes. Once ready, stir in the parmesan and the mozzarella cheese. Adjust seasoning to taste. Keep warm.

  2. For the pork chop: Season with salt and pepper. Heat the pan with olive oil until it reaches the smoking point. Place the pork chop in the pan and lower the heat to medium. Sear all the sides, including edges, until they develop a nice golden brown. Add butter, garlic, and thyme, and continuously baste the pork chop with the flavorful butter for about 2 minutes on each side. Cook pork to an internal temp of 145°F.  Let the meat rest (about 6-8 minutes) on a tray before serving.

  3. For the sauce: In a hot pan with a little olive oil, sauté the bell pepper and the onion for a short time until they become translucent. Season with salt, pepper, and brown sugar, then cook for another minute. Deglaze with red wine vinegar and let it evaporate for a moment. Add the tomato sauce and a bit of minced garlic. Let it cook briefly until all the flavors come together. Adjust the texture of the sauce by adding a little water if needed - it should not be too thick. Finally, place the pork chop in the sauce letting it absorb the flavors before serving.

  4. To finish plating: On a large plate, serve a generous portion of polenta. Place the pork chop on top, along with plenty of the vegetables and sauce. Finish with fresh basil. Serve with a glass of 2021 Reverence and enjoy!

 




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