SAGE AND BALSAMIC PORK CHOPS
WITH CREAMY PUMPKIN POLENTA

FOR THE PORK CHOPS:
3 tablespoons extra-virgin olive oil, divided use
2 tablespoons balsamic vinegar (enough to just coat the pork chops)
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves (a handful), chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 (1/2-inch-thick) boneless center-cut pork chops
FOR THE POLENTA:
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
About 1/8 teaspoon freshly grated or ground nutmeg
3/4 cup quick-cooking polenta (found in Italian- or specialty-foods aisles)
1/2 cup grated Parmigiano-Reggiano (a few handfuls), plus some for garnish
2 tablespoons unsalted butter

TO PREPARE THE PORK CHOPS:
Preheat the oven to 375 degrees F.

Preheat a large, ovenproof skillet over medium-high heat with 2 tablespoons of the olive oil, (twice around the pan).

In a shallow dish, combine the balsamic vinegar, sage, parsley, garlic, the remaining 1 tablespoon of olive oil, salt and pepper.

Coat the pork chops, place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish, about 8 minutes or until the meat is firm to the touch but not tough.

TO PREPARE THE POLENTA:
While the chops are cooking, in a sauce pot combine the chicken stock, milk and pumpkin and season with the nutmeg, salt and pepper.

Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together.

Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it's too thick, add more warm chicken stock or milk.

TO SERVE:
Serve the polenta alongside the pork chops and some steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.

Servings: 4
Source: Rachael Ray 365: No Repeats a Year of Deliciously Different Dinners by Rachael Ray