Sage And Balsamic Pork Chops With Creamy Pumpkin Polenta Recipes

MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA

Steps:

• For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
• For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
• Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
• Serve the pork chops with the pumpkin polenta and drizzle with the sauce.

SAGE AND BALSAMIC PORK CHOPS

Steps:

• Preheat oven to 375°.
• Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
• In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
• Coat the pork chops and then place them in the skillet; 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.
• While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
• Place over high heat and bring to a simmer.
• Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
• If polenta is too thick, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the pork chops.
• Garnish polenta with extra grated/shaved cheese.

BONELESS PORK CHOPS WITH SAGE CREAM

Steps:

• Place trimmed pork chops in a large, shallow casserole.
• Combine the milk and salt and pour over the chops.
• Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
• Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
• Process until it's as creamy as your machine will manage. Set aside.
• Combine the bread crumbs with a scant teaspoon of salt and plate.
• Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
• In a large skillet, heat the vegetable oil over medium-high heat.
• Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
• Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
• Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.

SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA

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.