credit: Rachael Ray's Big Orange Book
Ingredients:
3 tbsp. EVOO
4 (1 in. thick) boneless pork chops
Salt & pepper
2 garlic cloves, finely chopped
1 bunch scallions, cut into 1-in. pieces
4 strips of smoked bacon, chopped
2 tbsp. white wine vinegar
2 tbsp. brown sugar
1 (28 oz.) can diced fire-roasted tomatoes
1 1/2 cups chicken broth
1 1/2 cups low-fat milk
1 (10 oz.) package frozen peas
1 cup polenta (quick cooking or see above)
1 cup grated parmesan cheese
In large skillet over medium heat, add 2 tbsp. EVOO. Season pork chops with salt & pepper and sear in the hot pan until golden brown, about 3 minutes on each side. Remove pork chops from pan and place on plate and cover with foil. Add garlic and scallions to the same pan the pork chops have been cooked in and cook until the scallions get tender, about 4 minutes.
Meanwhile, heat remaining EVOO in a medium pot over medium heat. Add bacon and cook until crispy, about 6 minutes.
When scallions are tender, add vinegar, brown sugar and tomatoes to pan. Bring the sauce to a boil and return pork chops to pan for approximately 4 minutes.
When bacon is crispy, remove from pot with slotted spoon and set aside. Pour off all but about 1 tbsp of the rendered fat, then add the chicken broth, milk and peas to the pot. Bring everything to a boil and add polenta slowly, whisking constantly. Let polenta thicken, about 3 - 4 minutes. Season polenta with salt and pepper and stir in parmesan cheese and bacon. Serve polenta alongside the chops and top with the tomato sauce.
