Pork Chops With Cider Sauce and Creamy Herb Polenta
By HeatherS
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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