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Serves: 2 people

Ingredients:

6 pork chops
1/2 cup of oil
1 shot of cachaça (or rum, or other distilled spirit)
Juice of 1 lime
1 cup of polenta powder (grits)
3 cups of chicken broth
1 spoon of butter
1 teaspoon of colorau (or saffron)
1 onion chopped
3 garlic cloves chopped
10 ora-pro-Nobis leaves (or spinach)
3 bay leaves
2 spoons of chopped parsley
Salt and pepper

Preparation:

Put the pork chops on a pan full of boiling water. Add the lime juice and the cachaça. Let it boil for 5 minutes to take some of the fat away.
Take the chops out of the pan and set aside.

Brown (sautée) 1 spoon of chopped onion and two chopped garlic with some oil.
Add the pork chops, the colorau, the parsley, salt and pepper and let it brown. Then cover it with boiling water, add the bay leaves and let it cook until tender (40 minutes approx.)

In another pan, brown one chopped garlic, and 2 spoons of chopped onion with olive oil.
Add the polenta and then the chicken broth cold. Mix well while cooking with a wood spoon or a whisk. When it is cooked add a full spoon of butter. Season with salt and pepper.

Take the pork chops out of the pan and brown again with oil for some extra color.
Let the sauce reduce by half.

Put the polenta inside a large ring (3,5 inches). Cut the spinach julienne and put on top of the polenta. Then put 3 pork chops stand leaning on the polenta. Add some sauce, some pepper and 3 chives to decorate.