This is one of our favorite meals in the Coats household. I made it again this week and forgot how much I love it. The polenta takes a little time but takes almost no effort. If you have never had polenta, do yourself a favor and try it. It’s basically like yellow cream of wheat. I hope to post more polenta recipes in the near future. I like to put the polenta on the bottom and the pork on top of that, then drizzle it with sauce. That way the polenta soaks up the sauce. For as good as this recipe is, it really isn’t that hard to make! Also, whatever you do, don’t use pancake syrup buy legit maple! On a final note I like to make a little more sauce then it calls for, I just can’t get enough of it.
Maple-Mustard Pork Chops
4 (6-ounce) bone-in center-cut pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat-leaf parsley
1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce. Garnish each serving with 1 1/2 teaspoons parsley.
Creamy Polenta Recipe
4 cups water
Salt to taste
1 cup medium-grain yellow polenta
4 tablespoons butter
1 cup cream cheese
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.
3 Finish by stirring in the cream cheese and salt to taste.
If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.