Roasted Pork Chops With Polenta PRINT
- YIELD: 4 servings
- PREP TIME: 25 min
- COOK TIME: 0 min
|2||tablespoons olive oil|
|4||bone-in pork chops (1 inch thick; about 2½ pounds total)|
|freshly ground black pepper|
|1||pint grape tomatoes, halved|
|4||cloves garlic, sliced|
|½||cup dry white wine|
|2||tablespoons chopped fresh flat-leaf parsley|
|¾||cup instant polenta|
|6||ounces grated Gruyère (1½ cups)|
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.
Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.
Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes more. Mix in the parsley.
Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 7 minutes.
Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.