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Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won't do. For this recipe we sear a giant, bone-in pork chop
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops