Roasted Pork Chops With Polenta

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Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 687 calories
    • Fat 35 g
    • Sat Fat 14 g
    • Cholesterol 172 mg
    • Sodium 993 mg
    • Protein 61 g
    • Carbohydrate 28 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 529 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
  3. Check kosher salt and black pepper
  4. Check 1pint grape tomatoes, halved
  5. Check 4 cloves garlic, sliced
  6. Check 1/2cup dry white wine
  7. Check 2tablespoons chopped fresh flat-leaf parsley
  8. Check 3/4cup instant polenta
  9. Check 6ounces grated Gruyère (1 1/2 cups)

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.
  3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.
  4. Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes more. Mix in the parsley.
  5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 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 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.