This was great! Some of the reviews are saying to double the spices, but I don't think you need to, I had plenty to season the meat with the measurements given in the recipe. I was running very low on balsamic and had less than what it called for, so I didn't reduce it and just basted with the balsamic and it still was great. Served with mashed potatoes and green beans instead of the polenta. My husband was raving about this meal!
Balsamic-Glazed Pork Chops and Polenta
Photo: John Autry; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 408
- Fat: 16.1g
- Saturated fat: 7.7g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.2g
- Protein: 29.7g
- Carbohydrate: 34.2g
- Fiber: 2.4g
- Cholesterol: 84mg
- Iron: 3.2mg
- Sodium: 685mg
- Calcium: 218mg
- 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
- 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.
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