Total Time
55mins
Prep 45 mins
Cook 10 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
  3. In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
  4. Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
  5. Transfer the skillet to the oven to finish off, about 8 minutes.
  6. While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
  7. Place over high heat and bring to a simmer.
  8. Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
  9. If polenta is too thick, you can always add more warm chicken stock or milk.
  10. Serve the polenta alongside the pork chops.
  11. Garnish polenta with extra grated/shaved cheese.

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