Miso-Maple Pork Chops With Green Beans and Polenta
"A complete easy weeknight dinner recipe."
photo by LifeIsGood
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup pure maple syrup
- 2 tablespoons white miso
- 1 lb boneless pork chop
- 3 cups low sodium chicken broth
- 1 cup polenta
- 2 tablespoons butter
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 (10 ounce) bag fresh green beans
directions
- In a small bowl, whisk together maple syrup and miso paste. Transfer to a gallon-size resealable bag, add the pork chops, seal, and toss to coat well. Let marinate while preparing polenta.
- in a medium pot, over high heat, bring chicken broth to a boil. Stir in the polenta. Reduce heat to low and stir occasionally for 10 minutes. Remove from heat abpnd stir in butter and Parmesan cheese.
- meanwhile, heat 1 tablespoon olive oil over medium high heat in a medium skillet. Sauté the green beans until tender, about five minutes. Cover to keep warm.
- heat the remaining 1 tablespoon oil in a skillet and remove the pork from the marinade. Cook for 3 to 4 minutes per side, or until internal temperature reaches 145°. Divide the polenta among four plates and top with pork. Serve with green beans.
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Reviews
-
A sophisticated meal that's deceptively easy to make. It does take a few pots/pans, but it's really super easy to prepare. We loved the light miso flavor on the pork and thought it paired beautifully with the cheesy polenta and green beans. The green beans were perfection. I may always cook them that way from now on. Thank you!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
