Pork Chops with Tomatoes, Polenta and Blue Cheese

Click here to leave a rating!

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.

Join the Conversation!

Notify of

want more? try one of these: