Roasted Pork Chops With Polenta

Roasted Pork Chops with Polenta
Christopher Baker
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
4
bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
kosher salt and black pepper
1
pint
grape tomatoes, halved
4
cloves garlic, sliced
1/2
cup
dry white wine
2
tablespoons
chopped fresh flat-leaf parsley
3/4
cup
instant polenta
6
ounces
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.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 687
  • 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
What does this mean? See Nutrition 101.