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Pork Chops With Cider Sauce and Creamy Herb Polenta

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Rate this recipe 4.5/5 (25 Votes)

Ingredients

  • CREAMY HERB POLENTA:
  • 1 clove garlic, halved
  • 4 bone-in pork chops
  • 1 tbsp chopped fresh sage
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 cup apple cider
  • 2 tbsp cider vinegar
  • 1 tsp cornstarch
  • 1 tbsp olive oil
  • 2 leeks (white and light green parts), thinly sliced
  • 2 cloves garlic, minced
  • 2 cups no-salt-added chicken broth
  • 1/4 tsp each salt and pepper
  • 1/4 cup cornmeal
  • 1/4 cup each chopped fresh parsley and fresh chives
  • 1/4 cup sour cream
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard

Details

Preparation time 20mins
Cooking time 40mins
Adapted from canadianliving.com

Preparation

Step 1

Rub cut side of garlic over pork; sprinkle with sage and pepper. In large skillet, heat oil over mediumhigh heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Remove pork; set aside.

Add apple cider and cider vinegar to pan, scraping up any browned bits. Stir cornstarch with 1 tsp water; whisk into pan juices and cook until thickened, about 1 minute. Return pork to pan and turn to coat.

Creamy Herb Polenta: Meanwhile, in saucepan, heat oil over medium-high heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes.

Add broth, 1/3 cup water, salt and pepper; bring to boil. Reduce heat to medium. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes.

Stir in parsley, chives, sour cream, lemon zest, lemon juice and mustard. Serve with pork.

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