Pork Chops with Tomatoes, Polenta and Blue Cheese

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4


  • 4
    Good Nature® Boneless Pork Loin Chops, cut 1” thick (see note)
  • 1 pinch
    kosher salt & freshly ground pepper
  • 1 tbsp
    safflower or vegetable oil
  • 1 tbsp
    garlic, minced
  • 1 pint (2 cups)
    cherry tomatoes
  • ¾ cup
    white wine
  • 1 cup
    instant polenta
  • ½ cup
    blue cheese, crumbled
  • 2 tbsp
    parsley, chopped

Preheat oven to 450°F. Season chops with salt and pepper.

In a large ovenproof skillet over high heat, add oil and brown chops on one side, about 2 minutes. Turn chops and transfer to the oven. Roast until just cooked through and chops are 140°F, about 8-10 minutes. Remove the chops and cover to keep warm.

Place the pan over medium-high heat. Add the garlic and stir 30 seconds. Add the cherry tomatoes and wine and simmer until tomatoes are softened and split and wine has reduced by half, about 6-7 minutes. Season with salt and pepper.

At the same time, bring 4 cups water and salt to taste to a boil in a large saucepan. Stir in the polenta, stirring frequently until it thickens, about 3 minutes. Add additional water if necessary. Stir in half the blue cheese and season with pepper.

To serve, divide polenta between 4 pasta bowls and top with the chops. Spoon the tomatoes and sauce over and sprinkle with the remaining blue cheese and the parsley. Serve.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.

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