Seared Pork Chops with Pan Gravy

Ingredients

• 2 Garlic Cloves
• 4 oz Grape Tomatoes
• 1 Red Onion
• 2 Boneless Pork Chops
• ½ Cup Quick-Cooking
• Polenta
• 2 Tbsp. Butter
• 1 oz Bleu Cheese
• 1 tsp. Italian Seasoning Blend
• 3 oz White Cooking Wine
• 2 tsp. Gluten-Free Minor’s
• Vegetable Base
• Olive Oil
• Salt Pepper
• with 2 ¼ cups water to a boil. Mince garlic . Halve cherry

Instructions

1. 1

   Prepare the Ingredients: with 2 ¼ cups water to a boil. Mince garlic . Halve cherry tomatoes. Peel and halve red onion. Cut halves into ½” dice. Rinse pork chops, pat dry, and season with a pinch of salt

2. 2

   Sear the Pork Chops: In a medium pan, heat 1 tsp. olive oil over medium-high heat. Place chops in pan and cook about 2 minutes per side. Remove from pan. Pork chops will not be fully cooked through in this step, but will be seared. No need to wipe pan clean.

3. 3

   Cook the Polenta: Once the pot of water is boiling, slowly whisk in polenta and continue cooking about 1 minute. Remove from heat and whisk in half the butter, bleu cheese (to taste, reserving a bit for garnish), and a pinch of salt and pepper. If necessary, add 1 Tbsp. of water at a time to adjust the consistency of the polenta. Cover and set aside.

4. 4

   Start the Sauce: In the same pan used for pork chops, heat 1 tsp. olive oil over medium heat. Add garlic, red onion, and Italian seasoning and cook until vegetables are fragrant, about 2 minutes. Add white cooking wine and cook for an additional minute. Add ¾ cup water and vegetable base and bring to a boil.

5. 5

   Finish the Pork Chops: Place seared pork chops into boiling sauce. Reduce heat to a simmer, cover, and cook 8-10 minutes or until pork chops have reached a minimum internal temperature of 145 degrees. Remove from heat and stir in cherry tomatoes and remaining butter. Taste and season with a pinch of salt and pepper, if desired.

6. 6

   Plate the Dish: Place a serving of polenta in the center of a plate or shallow dish. Nestle a pork chop on top of the polenta and drizzle a bit of pan sauce on the chop. Garnish polenta with any reserved bleu cheese.