Roasted Pork Chops with Polenta
Roasted Pork Chops with Polenta
2 Tbsp olive oil
4 bone-in pork chops
Kosher salt and black pepper
1 pint grape tomatoes, halved
4 cloves garlic, sliced
1/2 c dry white wine
3/4 c instant polenta (I couldn't find this so I made it from scratch)
6 oz grated Gruyere
1. Heat oven to 400. Heat 1 Tbsp of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with 1/2 tsp each salt and pepper. Cook until browned, 3-4 minutes per side. Remove from skillet.
3. Add the remaining Tbsp oil to the skillet, along with the tomatoes, garlic, and 1/4 tsp each salt and pepper. Cook, tossing, for 2 minutes.
4. Add the wine and simmer until the tomatoes begin to soften, 2-3 minutes.
5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6-7 minutes.
6. Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3-4 minutes. Whisk in the cheese, 1/4 tsp salt, and 1/8 tsp pepper. Serve with pork and tomatoes.
Yield: 4 servings
From Real Simple Magazines October 2010
Well, the pork and tomatoes were realllllly good, but the polenta super duper sucked. I just cannot get polenta right. :(
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