Rating: 4 stars
69 Ratings
  • 5 star values: 36
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 9
  • 1 star values: 3


Credit: Quentin Bacon

Recipe Summary test

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.

  • Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.

  • Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.

  • Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.

  • Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the chops and tomato sauce.

Nutrition Facts

385 calories; fat 13g; saturated fat 5g; cholesterol 95mg; sodium 1143mg; protein 32g; carbohydrates 28g; sugars 5g; fiber 3g; iron 4mg; calcium 25mg.