Perfectly caramelized pork chops served over creamy roasted garlic polenta with sautéed greens. A complete meal loaded with flavor and ready in under 30 minutes.
Servings: 4 servings
- 1 lb boneless pork loin chops
- ½ cup balsamic vinegar
- ½ cup water
- 2 tablespoon fruit preserves I used Smucker’s Orchard’s Finest Triple Berry Preserves
- 1 large bunch of swiss chard stems and ribs removed, roughly chopped
- 2 tablespoon extra virgin olive oil divided
- Sea salt and black pepper to taste
- ***Roasted Garlic Herb Polenta***
- 1 head of garlic
- 1 teaspoon extra virgin olive oil
- 1 ½ cups milk I used unsweetened cashew milk
- 1 ½ cups water
- 1 cup polenta
- 3 tablespoon freshly chopped herbs I used basil and parsley
- Optional garnish: pomegranate seeds pine nuts, extra herbs
Preheat the oven to 500 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
To make the polenta, pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly pour in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. During the last minute or so, stir in roasted garlic, fresh herbs and a dash of salt and pepper.
While the polenta cooks, prepare the pork. Pour balsamic vinegar, water and preserves in a liquid measuring cup and mix well. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Season pork chops with salt and pepper and place on the skillet, searing for 3-4 minutes to get a nice caramelization. Flip and cook for another 2-3 minutes, until browned. Reduce to medium heat and pour in all but ¼ cup of balsamic mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently.
While the pork finishes cooking, heat 1 tablespoon of olive oil in a separate skillet over medium heat. Once hot, add swiss chard and saute for 3-4 minutes, stirring frequently, until wilted down.
To assemble: spoon ~1 cup of polenta onto a serving plate/bowl. Top with a spoonful of swiss chard and one pork chop. Pour a drizzle of remaining balsamic mixture (or spoon out leftover balsamic glaze from the skillet) on top. Garnish with fresh herbs, pomegranate seeds and pine nuts. Serve!