Serves 10
50 min
Roasted Pork Chops with Polenta
Recipe GLPRa23560ca3dd07a
Succulent bone-in pork chops seared and roasted until golden, served atop creamy, cheesy polenta. Fresh grape tomatoes and garlic are caramelized alongside the pork, while white wine creates a light pan sauce that complements both the tender meat and rich polenta base.
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Ingredients
2 tablespoons Olive oil
4 Bone-in pork chops, 1 inch thick
Kosher salt
Black pepper
1 pint Grape tomatoes, halved
4 cloves Garlic cloves, sliced
½ cup Dry white wine
¾ cup Instant polenta
6 ounces Gruyère cheese, grated
Directions
Preheat oven to 425°F. Pat the pork chops dry with paper towels and season both sides generously with kosher salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully add the pork chops and sear for 3–4 minutes per side until golden brown. Transfer to a plate.
In the same skillet, add the sliced garlic and sauté for about 1 minute until fragrant. Add the halved grape tomatoes and stir occasionally for 3–4 minutes until they begin to soften and release their juices.
Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Return the pork chops to the skillet, nestling them among the tomatoes and garlic.
Transfer the skillet to the preheated oven and roast for 12–15 minutes, until the pork chops reach an internal temperature of 145°F at the thickest point.
While the pork is in the oven, prepare the polenta according to package directions, using 3 cups of water or broth. Stir frequently to prevent lumps and cook until thick and creamy, about 5–8 minutes.
Remove the polenta from heat and stir in the grated Gruyère cheese until fully melted and incorporated.
Divide the creamy polenta among serving plates or a platter. Top with the roasted pork chops, and spoon the tomato-garlic sauce and juices from the skillet over and around the meat. Serve immediately.
