Maple-Glazed Pork Chops with Pumpkin Polenta

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

Polenta:

1 tablespoon extra-virgin olive oil
4 fresh sage leaves, chopped
2 cups chicken broth
2 cups 1 percent milk
2/3 cup quick-cooking polenta
1 1/2 cups canned pure pumpkin
1/4 cup grated Parmesan
Kosher salt and pepper

Pork Chops:

4 (5-ounce) boneless center-cut pork loin chops
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 cup pure maple syrup
1/4 cup chicken broth, low-sodium canned

Directions

For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.

For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.

Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.

Serve the pork chops with the pumpkin polenta and drizzle with the sauce.

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Comments & Reviews

recipe Maple-Glazed Pork Chops with Pumpkin Polenta
christopher burke, VA 12-24-2009
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Try the polenta for the love of god
Rated: 4 stars out of 5

Unlike most who reviewd this dish, I did make the polenta and found it not only to be terrific and easy to make but an... excellent compliment to an aready outstanding dish. So try the polenta!Read more
recipe Maple-Glazed Pork Chops with Pumpkin Polenta
Sandie Medina, OH 12-18-2009
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Yummy!
Rated: 5 stars out of 5

This is an easy, tasty pork recipe--I loved it and so did my son. I didn't make the polenta, I made "regular" polenta with... chicken broth, butter and parmesan. I'll be making these chops again. Read more
recipe Maple-Glazed Pork Chops with Pumpkin Polenta
TERESA Oakland, CA 09-14-2009
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Skip the pumpkin polenta
Rated: 4 stars out of 5

This is one of my go to recipes for pork. My family really likes the flavor and I like how easy it is. I tried the polenta... the first time and we found it to be horrible so now I just make up some instant polenta using half chicken broth and half milk for the liquid.Read more
recipe Maple-Glazed Pork Chops with Pumpkin Polenta
Kathi Austin, TX 09-10-2007
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Great pork recipe
Rated: 5 stars out of 5

I can't eat polenta due to an allergy but this is a great recipe for pork - easy and yummy!
recipe Maple-Glazed Pork Chops with Pumpkin Polenta
Anonymous 06-20-2007
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maple-glazed pork chops with pumpkin polenta
Rated: 4 stars out of 5

the chops were good, a little sweet. i didn't make the polenta but will next time. cooking times in the recipe are a little... too short.Read more
recipe Maple-Glazed Pork Chops with Pumpkin Polenta
Erika Torrington, CT 06-07-2007
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Best thing ever!!!!
Rated: 5 stars out of 5

I only made the Maple-Glazed Pork Chops, but they were one of the best things I have ever had. It just hits your taste buds... the right way. I used Grey Poupon Spicy Mustard and a really tasty balsamic vinegar and it came out perfect. I will be making these alot. It is perfect any time of the year. I made it at the start of summer but this will be even more pleasing once the cold weather hits in fall! Highly recommended!!!!Read more