Pork Chops With Sautéed Apples & Polenta

By ltrodrigu

Ingredients

• 2 teaspoons olive oil
• 4 bone-in pork chops (about 1 inch thick; 2 pounds total)
• kosher salt
• freshly ground black pepper
• 2 apples, cored and sliced 1⁄2 inch thick
• 1 medium onion, sliced
• 1 cup low-sodium chicken broth
• 1 tablespoon cider vinegar
• 2 teaspoons light brown sugar
• 3 tablespoons unsalted butter
• 3/4 cup instant polenta
• 2 tablespoons chopped fresh chives

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Transfer to a plate and tent with foil to keep warm; reserve the skillet.

Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes. Add 1 tablespoon of the butter. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.

Meanwhile, in a medium 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 remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Top the polenta with the pork chops and apple mixture and sprinkle with the chives.