3 T olive oil
4 boneless pork chops
Salt and pepper
2 garlic cloves, chopped
1 bunch scallions, chopped into 1 in. pieces
4 strips bacon, chopped
2 T white wine vinegar
2 T brown sugar
28 oz. can diced fire-roasted tomatoes
1 1/2 c. chicken broth
1 1/2 c. milk
10 oz. frozen peas
1 c. quick-cooking polenta
1 c. parmesan
Place a large skillet over medium-high heat and add 2 T olive oil. Season the pork chops with salt and pepper then sear them in the pan…about three-four minutes on each side. Remove the pork chops from the pan and set aside.
Add the scallions and the garlic to the pan the chops were in. Cook for about 3-4 minutes. Next, add the vinegar, brown sugar and tomatoes to the pan. Bring the sauce to a bubble, return the pork chops to the pan, cover and cook for another ten minutes or until the pork chops are cooked through.
In a separate pot, add 1 T olive oil at medium-high heat. Add the bacon and cook until crispy. Remove bacon from pot with a slotted spoon. Pour off all fat from the bacon leaving about 1 T of the fat in the pot. Add the chicken broth, milk and peas. Bring everything up to a bubble. Gradually add polenta while whisking. Whisk until the polenta is thick. Add parmesan and bacon to polenta.
Serve the polenta alongside the pork chops and top pork chops with tomato sauce.
Did I change anything? I didn’t add the peas. I am the only person in my family who will eat peas.
What did the family think? Hubby’s favorite part of this dish was the polenta with the bacon in it. It was good. Our oldest loved the polenta, too, but avoided the bacon. Our youngest agreed to eat the pork chops if he could have them with ketchup.