Pork Chops with Parmesan Polenta

Pork Chops with Parmesan Polenta (AKA the PPP)

Feat. Bob’s Red Mill

Ingredients:

• 2 pork chops, room temperature

• 1 cup Bob’s Red Mill Polenta

• 3 cups + additional ½ cup chicken/vegetable stock

• ½ cup favorite white wine

• 1 cup parmesan cheese

• 2 tsp Bob’s Red Mill Tapioca Starch

• 1 tbsp butter

• 3 garlic cloves

• 1 small shallot

• 2 sprigs fresh rosemary

• Salt, pepper, avocado oil

Preheat a cast iron skillet. Generously season the pork chops. Add avocado oil into the skillet and sear the pork chops for 3 minutes on each side until a beautiful crust is formed. Let the pork chop rest before serving.

In the same skillet, melt down the butter. Add minced garlic, shallots, and fresh rosemary and saute for 2 minutes. Deglaze with a half cup of white wine, add a half cup of your favorite stock, and reduce. To quickly thicken, make a slurry of Bob’s Red Mill Tapioca Starch and cold stock/water, and fold in. Season to taste. If it gets too thick, thin out with additional stock or water.

In a separate pot, bring three cups of stock to a boil. Add the Bob’s Red Mill Polenta and cook for five minutes, stirring often, until thick and silky. Fold in the parmesan cheese and season to taste.

Place the pork chops on top of a generous helping of the parmesan polenta, and top with the pan jus. Enjoy!