- 2 tablespoons olive oil
- 1 lb. (4) boneless pork chops
- 1 tomato, diced
- 2 cloves garlic, sliced
- 3/4 cup instant polenta
- 4 ounces cheddar cheese, shredded
- 2 tablespoons parsley, chopped
- Salt and Pepper, to taste
Season the pork with salt and pepper on each side. In a large frying pan, add 1 tablespoon of the oil. Cook the pork chops on each side for 3 to 4 minutes, depending on the thickness, or until desired doneness. Remove from skillet. Cover with tinfoil to keep warm.
In the same pan brought up to medium high heat, add the remaining tablespoon of oil. Cook, stirring frequently, the tomatoes and garlic with salt and pepper.
In a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, salt and pepper.
Serve with the pork and tomatoes over the polenta. Garnish with parsley.
Sponsor: Dan’s Market
