Join our community of Solution Seekers!

Roasted Pork Chops With Polenta

Roasted Pork Chops with Polenta
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 687
  • Fat 35g
  • Sat Fat 14g
  • Cholesterol 172mg
  • Sodium 993mg
  • Protein 61g
  • Carbohydrate 28g
  • Sugar 4g
  • Fiber 3g
  • Iron 5mg
  • Calcium 529mg
What does this mean? See Nutrition 101 .

Quick Tip

Mauviel Clad Roasting Pan
The sear-roasting technique used in this recipe is a chefs’ favorite. It produces incredibly moist, juicy meats.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.