- Prep time:
- 15 minutes, plus marinating 30 minutes
- Cook time:
- 15-20 minutes
- 2 servings
2 out of 5
These pork chops are easy to make and a delight for fall with apples and polenta. The longer you are able to cook the polenta on high, the creamier it will be when finished.
- 2 bone-in pork chops (8 ounces each)
- 4 tablespoons minced garlic
- 3 tablespoons rosemary, rough chopped
- 2 tablespoons olive oil
- 1 bunch leeks, cut in half moons and washed
- 3 apples, peeled and cut into wedges
- ½ cup brandy
- 2 cups chicken stock
- 6 tablespoons butter
- Salt to taste
- White pepper to taste
- 2 cups milk
- 2 cups water
- ⅔ cup polenta
- 1 bunch parsley, chopped
Remove pork chops from refrigeration. Combine the garlic, rosemary and olive oil. Spread garlic mixture on both sides of pork chops and let sit for 30 minutes at room temperature.
Heat oven to 400ºF. Over medium heat, warm an oven-safe, heavy-bottomed sauté pan and sear pork chops for 3 minutes on one side, turn over with spatula to help keep garlic intact. Sear on the other side for 1 minute. Place in the oven for 8-10 minutes or until internal temperature is 145ºF. Remove from the oven and let rest on a cutting board.
In the same pan add the leeks and sauté until tender. Then add the apples and sauté for 1 minute. Deglaze the pan with brandy, reduce liquid by half. Add the chicken stock, reduce by half. Add 2 tablespoons of butter to sauteed leeks. Serve pork chops covered in sauce.
For the polenta, bring the milk, water, 1 teaspoon of salt and ¼ teaspoon white pepper to a rolling boil. While continually whisking, add the polenta and whisk vigorously on high heat until it begins to thicken. When the polenta just starts to stick to the bottom of the pot, reduce the heat to very low and cover. Stir every 5-10 minutes, scraping the bottom to prevent sticking. Let the polenta cook for approximately 35-45 minutes or until it is no longer grainy and the cornmeal is tender. Once tender, whisk in the parsley and butter and serve warm.