Pork Chops in Broth of Polenta (Costine Di Maiale Cotte Nel Brod

1. 1

   preheat oven to 300 degrees.

2. 2

   melt butter in a 12 inch flameproof casserole.

3. 3

   add chops and saute over medium-high heat, turning to brown on both sides, about 8-10 minutes.

4. 4

   sprinkle garlic, sage,bayleaf, and rosemary needles.

5. 5

   bathe pork chops and herbs in white wine and cook over medium high heat and turning until the wine has evaporated, about 10-15 minutes.

6. 6

   mix together milk, broth, and polenta.

7. 7

   after a few minutes, add polenta mixture to the pan, lifting each chop and making sure the mixture gets underneath.

8. 8

   stir well to incorporate the polenta mixture and the pan juices.

9. 9

   sprinkle salt and pepper over the top.

10. 10

    put entire mixture in the oven for 30-40 minutes.

11. 11

    Add more broth if needed, until polenta is thick, yet soft and creamy.

12. 12

    Remove and discard bay leaf.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.