SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA

Sage and Balsamic Pork Chops with Creamy Pumpkin Polenta image

Yield 4 servings

Number Of Ingredients 14

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3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons balsamic vinegar (enough to just coat the pork chops; eyeball it)
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves (a handful), chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 1 1/2-inch-thick boneless center-cut pork chops
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
Freshly grated or ground nutmeg, about 1/8 teaspoon
3/4 cup quick-cooking polenta (found in Italian foods or specialty foods aisles)
1/2 cup grated Parmigiano-Reggiano (a few handfuls), plus some for garnish
2 tablespoons unsalted butter

Steps:

Preheat the oven to 375°F.
Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.