Cider Apple And Sage Roasted Pork Chops With Brown Butter Gorgonzola Polenta. Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a bowl, combine apple cider, sage, garlic, salt, and pepper. Place the pork chops in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
• STEP 3.Heat a large oven-safe skillet over medium-high heat. Add olive oil and sear the pork chops for 2-3 minutes on each side until browned.
• STEP 4.Transfer the skillet to the preheated oven and roast the pork chops for about 15-20 minutes or until they reach an internal temperature of 145°F (63°C).
• STEP 5.While the pork chops are roasting, prepare the brown butter gorgonzola polenta. In a saucepan, melt butter over medium heat until it turns golden brown. Add the polenta and cook for 1-2 minutes, stirring constantly.
• STEP 6.Slowly pour in the chicken broth while stirring continuously. Reduce the heat to low and simmer for about 15-20 minutes, or until the polenta is creamy and cooked through.
• STEP 7.Stir in the gorgonzola cheese until melted and well combined. Season with salt and pepper to taste.
• STEP 8.Serve the roasted pork chops with a generous spoonful of the brown butter gorgonzola polenta. Enjoy!

Cooking Tips

• Make sure to let the pork chops marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• Use an oven-safe skillet to easily transfer the pork chops from stovetop to oven.
• To check the doneness of the pork chops, use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork chops in the oven or microwave until warmed through.
• Serve the leftover pork chops with the brown butter gorgonzola polenta for a delicious meal.