Pork Chops with Wine Sauce on a Polenta Bed
Elevate your weeknight dining with this stunning recipe for Pork Chops with Wine Sauce on a Polenta Bed. Perfectly seared, juicy bone-in pork chops are simmered in a rich, aromatic sauce made with dry white wine, garlic, chicken stock, and fresh thyme, creating a luxurious finish. These tender chops are served on a luscious, creamy Parmesan polenta, infused with a hint of heavy cream for a velvety texture and unforgettable flavor. Ideal for a cozy dinner or special gathering, this dish pairs sophisticated cooking techniques with approachable ingredients. Garnished with fresh parsley, it’s as beautiful as it is delicious. Get ready to impress your taste buds with this restaurant-worthy meal in just under an hour!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic
- 1 cup dry white wine
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 cup cornmeal
- 4 cups water
- 0.25 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season pork chops on both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown. Remove and set aside.
Reduce heat to medium, add butter to the skillet, and stir until melted. Mince garlic and add it to the pan, cooking for 1 minute until fragrant.
Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to slightly reduce the wine.
Add chicken stock and thyme sprigs to the skillet. Return pork chops, cover, and simmer for 15 minutes, flipping chops halfway through cooking.
Meanwhile, prepare the polenta. In a medium saucepan, bring water to a boil. Gradually whisk in cornmeal, constantly stirring to prevent lumps.
Lower the heat to medium-low and cook the polenta for 20 minutes, stirring occasionally, until thickened.
Stir heavy cream and grated Parmesan cheese into the polenta. Season with salt to taste and keep warm.
Once the pork chops are cooked through, remove them from the skillet and discard the thyme sprigs. Simmer the sauce for 3-5 minutes to thicken slightly.
Spoon creamy polenta onto the serving plates and place a pork chop on top of each. Drizzle with wine sauce and garnish with chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 4.7 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
