Balsamic Glazed Pork Chops with Creamy Polenta (Ckng Lght Nov 2010)
Balsamic Glazed Pork Chops with Creamy Polenta
Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.
Yield: 4 servings
Ingredients
2 cups whole milk
1 cup fat-free, lower-sodium chicken broth
3/4 cup uncooked polenta
6 tablespoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
4 (4-ounce) boneless center-cut pork chops, trimmed
Preparation
1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.
2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
3. Place a grill pan over medium-high heat. Warm grill to 350*. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook grill for 15 minutes or until desired degree of doneness. Let stand 5 minutes before slicing - drizzle with balsamic reduction. Serve with polenta.
This was outstanding! I had to reduce amounts significantly to accomodate two people, but easily done. I also used the balsamic reduction from the pork chops above instead of the sherry vinegar. OMG...I wish I had made more!
Garlic Roasted Kale
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.
Yield: 10 servings (serving size: about 2/3 cup)
Ingredients
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
3 garlic cloves, thinly sliced
1 1/2 pounds kale, stems removed and chopped
2 teaspoons sherry vinegar
Preparation
1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large jelly-roll pans in oven for 5 minutes.
2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.
3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.
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