Sage And Balsamic Pork Chops

1. 1

   Preheat oven to 375u00b0.

2. 2

   Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.

3. 3

   In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.

4. 4

   Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.

5. 5

   Transfer the skillet to the oven to finish off, about 8 minutes.

6. 6

   While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.

7. 7

   Place over high heat and bring to a simmer.

8. 8

   Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.

9. 9

   If polenta is too thick, you can always add more warm chicken stock or milk.

10. 10

    Serve the polenta alongside the pork chops.

11. 11

    Garnish polenta with extra grated/shaved cheese.

* Per serving · 4 servings · Values may vary.