Categories: Main Dish, Pork, Rachael Ray

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 5 fresh sage leaves, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 1 large garlic clove, minced
• salt
• fresh ground black pepper
• 4 pork loin chops
• 2 1/2 cups chicken broth
• 1 cup milk
• 1 cup canned pumpkin puree
• freshly grated nutmeg
• 3/4 cup quick-cooking polenta
• 1/2 cup grated parmigiano-reggiano cheese, plus more
• parmigiano-reggiano cheese, for garnish
• 2 tablespoons unsalted butter

Directions

1. Preheat oven to 375°.

2. Preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.

3. In a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.

4. Coat the pork chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.

5. Transfer the skillet to the oven to finish off, about 8 minutes.

6. While the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.

7. Place over high heat and bring to a simmer.

8. Whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.

9. If polenta is too thick, you can always add more warm chicken stock or milk.

10. Serve the polenta alongside the pork chops.

11. Garnish polenta with extra grated/shaved cheese.

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