Balsamic-Glazed Pork Chops and Polenta

This meal was absolutely delicious! The rosemary balsamic reduction on the pork chops give great flavor and the polenta tasted like a hearty comfort food. It is important to note that you do in fact have to use whole milk. I made the mistake of using reduced fat milk and the polenta turned into a soup. I had to add the entire package of polenta to get to the correct (thicker) consistency. Also, I added a can of peas to the polenta to have some veggies in the meal. That turned out to be very tasty.

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!

This was easy and so delicious. I would definitely double the spices for the rub, I added a little salt to the polenta, and added steamed asparagus. Will definitely add this to my regular rotation.

I loved this! And my boyfriend immediately requested that I add it to my list of recurring recipes. http://naturallyminimalist.com/2012/05/30/balsamic-glazed-pork-chops-and-creamy-polenta/

Tip to reduce balsamic: use a metal 1 cup measuring cup - makes it easy to measure for one, and helps it to not reduce too quickly since it is not spread too thinly in a larger pot. (I also use measuring cups to melt butter for corn on the cob and popcorn.) Loved the pork chops! Was short on time so I cut my 1" chops down to 1/2". I added basil paste (from the produce section with herbs) to the garlic-rosemary rub, and only had dried rosemary on hand. Next time will double the herbs as suggested by other reviewers. Everyone really liked the sauce that the porkchops made, and used it on the rice. I did not make the polenta, as the fussy kids would not eat it.

These were good! I really enjoyed the flavors.

Made this last night, wonderful flavor. Doubled the spices, except the salt, reduced 1/2 C basalmic vinegar, the other reviewer is correct, watch it closely. Fried the chops in a med hot pan with 1 teaspoon oil, five minutes per side. They came out flavorful and tender. Didn't have cream cheese on hand, used fat free yogurt that had been strained through a paper towel and strainer for 2 hours, also added salt and pepper to the polenta, my son asked 'What is this?" and ate it up. Served braised cabbage as a side.

Served with Sweet Onion Casserole and roasted asparagus with lemon and parmesan. I may want to reduce the balsamic a bit further next time but otherwise a winner.

We enjoyed this dish immensely. I too found that the vinegar reduced very fast...I ended up having to throw the firs try out and starting over (just on the vinegar). The polenta was scrumptious! I added a little salt, but it was the perfect comfort food. The pork was pretty good as well. All around, a delicious meal.

Love! Love! Love it!!!

Served with couscous israeli, and Citrus Green Beans with Pine Nuts....YUMMO!!!!

This is quite an elegant little recipe if done right and with so much potential to become company worthy. I also used only 2 chops but all the seasonings; did not measure the vinegar but assume I used at least 1/4 c and reduced. Only thing I would do differently is reduce the vinegar in same pan I cooked chops in; had quite a bit of nice fond left in there, so threw a little chk stock in, then added some more vinegar. Felt like I had too many pans to wash doing reduction in separate pan. Served w/polenta (but would consider either mashed yukon golds or sweet potato next time)and sauteed sugar snap peas with just a tad bit of butter. Glaze was perfect and beautiful.

We liked it the first time and are making it for the fourth time tonight. In your stove has a simmer burner, use it to reduce the balsamic vinegar. Bring it to a boil, then turn it down to the lowest setting and watch it closely. I double the rub, except for the pepper and use a half cup of balsamic vinegar. We are only doing two chops, but it is much better with more rub and glaze. I can't smell a lot of things, (like garlic) so I want a rich taste that I can taste with out a strong smell. The extra garlic helps keep the vampires away too. :-) I use an electric grill now since we have two feet of snow on the ground. When it warms up again I will use the gas or charcoal grill. We did not make the polenta. We prefer gingered carrots, sweet potatoes or butternut squash with pork.

I served this with new potatoes and green beans as opposed to the polenta, but the pork was a total waste of time. Bland, Bland, Bland. Followed the recipe exactly, however, I found the balsamic vinegar reduced WAY too quickly on the med. high temp, so there was little to baste with. What was left, was quite bitter. Waste of good rosemary, garlic and pork!

The pork chops were fantastic. The polenta was pretty bland and I added quite a bit of salt.