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1
Prepare the pork chops.
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2
Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag.
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3
Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
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4
Preheat oven to 425 degrees F.
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5
Drain the pork chops and pat dry.
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6
Using a paring knife, make a horizontal cut into the center of each chop to make a pocket.
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7
Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick.
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8
Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet.
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9
Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden.
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10
Turn chops, push to 1 side and set grape clusters in pan.
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11
Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven.
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12
Roast chops for 5 to 7 minutes until cooked through and cheese has melted.
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13
Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
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14
Consolidate juices into 1 pan and set over medium heat.
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15
Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors.
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16
Fold in cold butter while whisking to thicken sauce.
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17
Season with salt and pepper.
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18
To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce.
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19
Set a stack of hydroponic watercress to 1 side and serve.
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20
Grilled Polenta Squares:
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21
Bring water and salt to a boil in a large saucepan.
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22
Gradually whisk in the cornmeal in a slow steady stream.
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23
Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.
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24
Add the cream and butter and continue to stir until incorporated.
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25
Remove from heat; fold in Parmesan and black pepper.
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26
Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula.
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27
Cover and chill a few hours.
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28
Cut the polenta into squares.
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29
Brush both sides with olive oil and transfer to a hot grill.
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30
Grill on both sides until golden brown.
