A simple and savory winter stew featuring braised pork with apples, rosemary, chilies, and fresh citrus served over polenta. Recipe adapted from Italian Slow and Savory by Joyce Goldstein.
Sprinkle cubed pork generously with sea salt and pepper on all sides.
To serve, ladle braised pork and apples over polenta. Garnish with minced fresh rosemary, fresh citrus wedges, and shaved Parmesan.