Email to Kim Shook      

Roasted Pork Chops & Gorgonzola Polenta

Source of Recipe

The Fresh Market


Recipe Introduction

This was a delicious and easy meal to make. We are in love again with pork since starting to buy pork available at the Fresh Market, the Belmont Butchery or the farmer’s market. This pork is miles from regular supermarket stuff – rich, porky flavor and moist! Amazing what you can do with a pig when you take it off a low fat diet! I didn’t use the Apple Cranberry Chutney this time (though I will next time – I tasted it in the sampling at the store and it was great), I happened to have a jar of Joe’s Market Caramelized Red Onion and Fig Savory topping. Perfect with pork! Also, my chops were very thick, so they took a lot longer to cook to temperature. I also just made my own polenta – how hard is it to simmer cornmeal? I can’t figure out instant polenta. I sliced and sautéed the leftover polenta the next day. Yum.

List of Ingredients

PAN ROASTED PORK CHOPS:
4 pork chops
salt and pepper, to taste
2 tablespoons olive oil
1 shallot, finely diced
1 garlic clove, finely minced
1/3 cup Covey RunRiesling
1/2 (8 1/2 ounce) jar Stonewall Kitchen Apple Cranberry Chutney
1 sprig TFMfresh rosemary, minced + 4 sprigs, for garnish

CREAMY GORGONZOLA POLENTA:
1 (16 ounce) box FerraraInstant Polenta
4 ounces Gorgonzola Cheese, crumbled
1/2 cup heavy cream




Recipe

PAN ROASTED PORK CHOPS:
Heat a frying pan over medium-high heat for 1 minute. Meanwhile, season pork chops with salt and
pepper to taste. Add olive oil to pan and swirl to coat. Pan sear pork chops for 2 minutes per
side to create a golden crust. Remove to a clean plate and keep warm. Add shallot and garlic to
the same frying pan and cook until just fragrant, about 30 seconds. Remove pan from heat and add
Covey Run Riesling. Return pan to heat; add Stonewall Kitchen Apple Cranberry Chutney and rosemary
and stir until all ingredients are combined. Return pork chops to sauce and cook until pork is
just done and juices run clear, approximately 7 to 10 minutes. Serve by placing pork on a serving
platter and pouring sauce over the top. Garnish with rosemary sprig.

CREAMY GORGONZOLA POLENTA:
Prepare polenta according to
package directions. Before serving, add Gorgonzola cheese and heavy cream and stir until creamy and
cheese is melted.

Serves 4.