Port And Prune Pork Chops With Creamy Polenta And Roasted Carrots Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork chops with salt and pepper.
• STEP 3.Heat olive oil in a large skillet over medium-high heat. Sear the pork chops until browned on both sides, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
• STEP 4.In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the port wine and bring to a simmer. Cook for 2 minutes to reduce slightly.
• STEP 5.Add the prunes, chicken broth, and thyme to the skillet. Return the pork chops to the skillet and spoon some of the sauce over them. Cover the skillet and transfer to the preheated oven. Bake for 20-25 minutes, or until the pork chops are cooked through.
• STEP 6.While the pork chops are baking, prepare the creamy polenta according to package instructions.
• STEP 7.For the roasted carrots, toss the carrot sticks with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
• STEP 8.Serve the port and prune pork chops over creamy polenta, with the roasted carrots on the side. Garnish with fresh thyme, if desired.

Cooking Tips

• Make sure to sear the pork chops properly to develop a nice crust and seal in the juices.
• If you don't have port wine, you can substitute it with red wine or beef broth for a different flavor profile.
• To make the polenta extra creamy, you can add a knob of butter and grated Parmesan cheese.
• For a touch of freshness, squeeze some lemon juice over the roasted carrots before serving.

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 a skillet over low heat, adding a splash of chicken broth to keep them moist.
• Creamy polenta is best served immediately, but any leftovers can be refrigerated and reheated in the microwave or on the stovetop.
• Roasted carrots can be stored in the refrigerator for up to 3 days. Reheat them in the oven or enjoy them cold as a snack or in salads.