Pork Chops With Sautéed Apples and Polenta

Con Poulos

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Serves 4| Hands-On Time: 30m | Total Time: 40m

Ingredients

2 teaspoons olive oil
4 bone-in pork chops (about 1 inch thick; 2 pounds total)
kosher salt and black pepper
2 apples, cored and sliced 1⁄2 inch thick
1 medium onion, sliced
1 cup low-sodium chicken broth
1 tablespoon cider vinegar
2 teaspoons light brown sugar
3 tablespoons unsalted butter
3/4 cup instant polenta
2 tablespoons chopped fresh chives

Directions

Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Transfer to a plate and tent with foil to keep warm; reserve the skillet.
Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes. Add 1 tablespoon of the butter. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
Meanwhile, in a medium saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Top the polenta with the pork chops and apple mixture and sprinkle with the chives.

By Charlyne Mattox, September 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 483

Fat 20g
Sat Fat 9g
Cholesterol 116mg
Sodium 586mg
Protein 38g
Carbohydrate 35g
Sugar 11g
Fiber 4g
Iron 2mg
Calcium 51mg

What does this mean? See Nutrition 101.

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Quick Tip

Spread leftover polenta in a shallow baking dish and refrigerate it. When the polenta is set, you can cut it into pieces and fry them in olive oil for an easy side dish.