Stacie’s dad often makes this easy baked polenta for dinner parties because it’s not only comforting, hearty and crowd-pleasing, it’s basically hands-off after you’ve seared the pork chops. Which means you can sit back and sip a glass of wine with your family and friends while your oven does the work!
Feel free to play around with flavors here. Once you uncover and whisk the polenta at the halfway mark, you can stir in whatever mix-ins you like, from sauteed corn and chopped chives, to shredded cheese, fresh thyme or rosemary, chile flakes or chopped pepper.
Serve a crisp salad alongside and you have a splendid meal that comes together easily.
Dad’s Pork Chops and Polenta
Serves 4
Ingredients
2 tablespoons olive oil
4 boneless pork chops, about 1-inch thick
1½ cups polenta
6½ cups water or stock
1½ teaspoons kosher salt
½ cup grated parmesan cheese
2 tablespoons butter
Freshly chopped herbs and additional grated parmesan for serving
Directions
Heat oven to 350 degrees.
In a Dutch oven or other heavy, oven-safe pot with a lid, heat the olive oil over medium-high heat. Season pork chops with salt and pepper on both sides, and sear to golden brown on both sides, about 4 minutes per side. When properly seared, the pork chops should release from the pan easily. Remove pork chops to a plate and set aside.
Drain off any excess fat from the pot, add the water or stock and heat to a simmer, scraping the bottom to loosen any browned bits. When the liquid is simmering, add the polenta in a steady stream, whisking to help prevent lumps from forming. Once all the polenta has been added, whisk for another minute, then cover the pot and transfer it to the oven. Bake for 20 minutes.
Carefully remove the pot from the oven and remove the lid. Whisk the polenta, to help bring it together and break up any lumps, then add the salt, grated cheese and butter. Gently nestle the pork chops on top and drizzle in any collected juices. Continue to bake, uncovered, for an additional 20 minutes or until the pork chops are cooked through; they should measure 145 to 150 degrees at the center of the chop.
Sprinkle with additional grated parmesan and chopped herbs and serve.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with global flavors.
"easy" - Google News
March 02, 2020 at 09:32PM
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Quick Cook: Easy oven-roasted pork chops and polenta dish - Monterey Herald
"easy" - Google News
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