Pan-Seared Pork Chops with Parmesan Polenta

This warm, homey dinner is actually fast food—the good kind. Lean, pork sirloin chops sear quickly, in less than 10 minutes for a lightly charred outside and tender inside. And creamy polenta is a tasty alternative to mashed potatoes. Once the liquid comes to a boil, the dish is ready, again, in less than 10 minutes.

I usually use all chicken broth to make polenta, but for this recipe I used skim milk with a little broth to give the dish an even creamier consistency. A little chopped sage and Parmesan cheese provide a flavorful finish.

Note: If you don’t use Parmigiano-Reggiano, try another Parmesan or hard Italian cheese that you can grate yourself. No pre-grated stuff in a can, please!

Serves 4

Ingredients

1 tbsp olive oil
1 lb pork sirloin chops, about 3/4-inch thick
1/4 tsp chile powder
sea salt
freshly ground black pepper
3 cups nonfat milk
1/2 cup low-sodium chicken broth (or vegetable broth)
2/3 cup quick-cooking polenta
1/3 cup finely grated Parmigiano-Reggiano cheese
2 tsp finely chopped fresh sage, plus more for garnish
broiled or steamed asparagus, for serving (optional)

Pork Sirloin Chops

Polenta Cornmeal

Grated Parmesan

Preparation

Heat a cast-iron skillet over medium-high heat and brush with 1 tablespoon of olive oil. Season the pork with chile powder, salt, and pepper and sear until browned and just cooked through, 4-5 minutes per side.
Transfer to a cutting board and let rest 5 minutes. Cut the pork across the grain into thin slices.

Seasoned Pork

Pork Beginning to Sear

Seared Pork

Meanwhile, bring the milk and broth to a boil in a saucepan over medium-high heat. Gradually pour in the polenta, stirring constantly to prevent clumps. Reduce the heat to low and cook, stirring frequently, until thickened, 6-7 minutes.
Remove from the heat and stir in the cheese and 2 teaspoons of chopped sage. Season with salt and pepper. Transfer to a serving bowl and garnish with more sage.