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Roasted Pork Chops With Polenta

Roasted Pork Chops with Polenta
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Serves 4| Hands-On Time: | Total Time:



  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.

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