Pork Chops with Tomatoes, Polenta and Blue Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
4Good Nature® Boneless Pork Loin Chops, cut 1” thick (see note)
1 pinchkosher salt & freshly ground pepper
1 tbspsafflower or vegetable oil
1 tbspgarlic, minced
1 pint (2 cups)cherry tomatoes
¾ cupwhite wine
1 cupinstant polenta
½ cupblue cheese, crumbled
2 tbspparsley, chopped
Preheat oven to 450°F. Season chops with salt and pepper.
In a large ovenproof skillet over high heat, add oil and brown chops on one side, about 2 minutes. Turn chops and transfer to the oven. Roast until just cooked through and chops are 140°F, about 8-10 minutes. Remove the chops and cover to keep warm.
Place the pan over medium-high heat. Add the garlic and stir 30 seconds. Add the cherry tomatoes and wine and simmer until tomatoes are softened and split and wine has reduced by half, about 6-7 minutes. Season with salt and pepper.
At the same time, bring 4 cups water and salt to taste to a boil in a large saucepan. Stir in the polenta, stirring frequently until it thickens, about 3 minutes. Add additional water if necessary. Stir in half the blue cheese and season with pepper.
To serve, divide polenta between 4 pasta bowls and top with the chops. Spoon the tomatoes and sauce over and sprinkle with the remaining blue cheese and the parsley. Serve.
Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.