- Prep time
- 15 minutes, plus 30 minutes marinating PT15M
- Cook time
- 35–45 minutes PT45M
- 2 servings
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.
- 4 tablespoons minced garlic
- 3 tablespoons rough chopped rosemary
- 2 tablespoons olive oil
- 2 bone-in pork chops (8 ounces each)
- 1 bunch leeks, cut in half moons and washed
- 3 apples, peeled and cut into wedges
- ½ cup brandy
- 2 cups chicken stock
- 4 tablespoons butter
- 2 cups milk
- 2 cups water
- 1 teaspoon salt
- ¼ teaspoon white pepper
- ⅔ cup polenta
- 8 tablespoons butter
- 1 bunch parsley, chopped
Combine the garlic, rosemary and olive oil in a small bowl. Spread garlic mixture on both sides of pork chops and let sit for 30 minutes at room temperature.
Heat oven to 400°F. Over medium heat, warm an oven-safe, heavy-bottomed sauté pan and sear pork chops in olive oil for 3 minutes on one side. Turn over with a spatula to help keep garlic intact and sear on the other side for 1 minute. Place pan in the oven and cook for 8–10 minutes or until internal temperature of the meat is 145°F. Remove from sauté pan 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 then reduce liquid by half. Add the chicken stock and reduce by half, then incorporate the butter. Serve pork chops covered in sauce.
For the polenta, bring the milk, water, salt and 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 butter and parsley and serve warm.