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Balsamic-Glazed Pork Chops and Polenta

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 3 ounces pork and about 1/2 cup polenta)
Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

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

Nutrition 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

How to Make It

  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.