Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

STUFFED PORK CHOPS WITH POLENTA AND TOMATOES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Totaltime: 30 minutes

Ingredients

  • 1 cup quick-cooking polenta
    Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
    Four 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
    4 teaspoons anchovy paste, divided or 4 teaspoons finely chopped capers
    1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
    2 teaspoons kosher salt, divided
    1 1/2 teaspoons freshly ground black pepper, divided
    4 garlic cloves, minced
    2 pints grape tomatoes cut in half (about 3 1/2 cups)
    1/2 cup vegetable broth
    3 tablespoons unsalted butter, divided
    1/2 cup milk
    Chopped flat-leaf parsley, for sprinkling

Preparation

  • Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

    In a medium saucepan, prepare polenta according to package directions. While polenta is cooking, prepare the pork chops.

    Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long
    in the side of each chop.

    Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

    Rub the chops with 1 tablespoon oil, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan.
    Broil until cooked through, about 5 minutes per side.

    Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth.
    Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes.
    Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

    When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

    Serve pork chops over polenta, topped with tomato pan sauce and parsley.
Have you tried the recipe?

Stuffed pork chops with polenta and tomatoes

Add Comment

* Required information
1000
How many letters are in the word two?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook