2 pork chops Salt and black pepper, to taste
2 tablespoons olive oil, divided
1 cup chicken broth
6 cloves garlic, minced, divided
2 shallots, minced, divided
1/3 cup finely ground corn meal
1 ounce Parmesan cheese, grated (my chef used Sartori Montamore cheese that we buy at our local food co-op)
1/4 cup dry red wine
1/4 cup North Dakota chokecherry jelly (We bought our jar at a farmers market. Use any chokecherry jelly or currant jelly)
1/4 teaspoon cracked black pepper
Preheat oven to 350 degrees F. Season pork chops with salt and pepper. Heat 1 tablespoon olive oil in a large, ovenproof saute pan until smoking hot. Add the chops and brown on both sides over high heat, about 2 minutes on each side.
Slide the pan into preheated 350-degree oven and bake until internal temperature of pork chops reaches 145 degrees, about 15 minutes. While pork chops are cooking, prepare the polenta.
Heat remaining 1 tablespoon of olive oil in a small saucepan. Saute half of shallots and half of garlic in the hot oil for 2 minutes. Add chicken broth. Bring to a boil. Slowly whisk in cornmeal, being careful mixture does not get lumpy. Cook the polenta over medium heat until the mixture is thick, just a few minutes. Add the cheese and mix well. Season with salt and pepper. Keep polenta warm while the pork chops finish up.
Remove pan of chops from the oven. Transfer chops to a plate and cover with foil. Add remaining shallots and garlic to pan and saute over medium heat for 2 minutes. Add red wine and boil until reduced by half. It will take just a minute or two. Add jelly and cracked pepper and stir until jelly melts.
Put pork chops back in pan and turn to coat both sides with glaze. Remove from heat. Serve warm chops with polenta. Makes 2 servings.
- Recipe courtesy of Sue Doeden