Roasted Pork Chops With Polenta
- Ready In:
- 2 tablespoons olive oil
- 4 pork chops (1 inch thick bone-in)
- kosher salt & freshly ground black pepper
- 1 pint grape tomatoes, halved
- 4 garlic cloves, sliced
- 1⁄2 cup dry white wine
- 3⁄4 cup instant polenta
- 6 ounces gruyere cheese, grated (1 1/2 cups)
- Preheat oven to 400 degrees F.
- In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
- Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
- Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
- Meanwhile, bring 3 cups water to a boil in a saucepan.
- Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
- Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.
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