Ingredients
Polenta:
- 1 tablespoon extra-virgin
olive oil
- 4 fresh sage leaves, chopped
- 2 cups chicken
broth
- 2 cups 1 percent milk
- 2/3 cup quick-cooking polenta
- 1 1/2 cups canned pure
pumpkin
- 1/4 cup grated Parmesan
- Kosher salt and pepper
Pork Chops:
- 4 (5-ounce) boneless
center-cut pork
loin chops
- Kosher salt and freshly
ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons balsamic
vinegar
- 2 teaspoons Dijon
mustard
- 1/4 cup pure maple
syrup
- 1/4 cup chicken broth,
low-sodium canned
Directions
For the polenta:
Heat the olive oil in a small skillet over medium heat. Add the sage to the oil
and cook until the sage
is slightly crisped, about 1 minute. Remove from the heat and set aside.
Meanwhile, put the broth and milk
in a medium saucepan and bring to a boil over high heat. Slowly whisk in the
polenta, reduce the heat to low, and cook, whisking occasionally, until the
polenta is thick and creamy, about 15 minutes. Pull the saucepan
from the heat and whisk
in the pumpkin,
sage with the oil, cheese,
salt, and pepper. Hold in a warm place.
For the pork chops:
Heat a large skillet over medium-high heat. Dry the pork chops well and season
with salt and pepper, to taste. Add the oil to the pan and heat until
shimmering. Lay the chops in the pan and cook until lightly browned on the
first side, about 4 minutes. Turn the chops and cook until the second side is
browned and the chops are cooked through, about 3 minutes more. Transfer the
chops to a platter.
Pour off the excess oil from the pan. 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. Stir in the mustard, maple syrup, and chicken broth, along with any juices
from the pork chops. Cook over high heat until the mixture is syrupy, about 5
minutes. Season to taste.
Serve the pork chops with the pumpkin polenta and drizzle
with the sauce.
