Balsamic-Glazed Pork Chops and Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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