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1
For the polenta: Heat the olive oil in a small skillet over medium heat.
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2
Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute.
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3
Remove from the heat and set aside.
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4
Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat.
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5
Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes.
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6
Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper.
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7
Hold in a warm place.
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8
For the pork chops: Heat a large skillet over medium-high heat.
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9
Dry the pork chops well and season with salt and pepper, to taste.
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10
Add the oil to the pan and heat until shimmering.
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11
Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes.
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12
Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more.
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13
Transfer the chops to a platter.
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14
Pour off the excess oil from the pan.
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15
Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan.
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16
Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops.
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17
Cook over high heat until the mixture is syrupy, about 5 minutes.
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18
Season to taste.
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19
Serve the pork chops with the pumpkin polenta and drizzle with the sauce.
