Balsamic-Glazed Pork Chops and Polenta

Balsamic-Glazed Pork Chops and Polenta Recipe
Photo: John Autry; Styling: Cindy Barr
Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

Yield:

4 servings (serving size: 3 ounces pork and about 1/2 cup polenta)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Fat 16.1 g
Satfat 7.7 g
Monofat 4.6 g
Polyfat 1.2 g
Protein 29.7 g
Carbohydrate 34.2 g
Fiber 2.4 g
Cholesterol 84 mg
Iron 3.2 mg
Sodium 685 mg
Calcium 218 mg

Ingredients

2 cups whole milk
1 cup fat-free, lower-sodium chicken broth
3/4 cup uncooked polenta
3 ounces 1/3-less-fat cream cheese, softened
6 tablespoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
4 (4-ounce) boneless center-cut pork chops, trimmed

Preparation

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

Note:

Julianna Grimes,

Cooking Light

November 2010
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