Roasted Pork Chops with Polenta

t's the beginning of the fourth and final week of Real Simple's 28-meal plan, and this was definitely a fun, easy meal to create. I realized, once again, that I'm a fan of polenta, especially when paired with creamy, melty Gruyere cheese. Also, I probably would never have thought to fix grape tomatoes this way, so huzzah for another new discovery.


Roasted Pork Chops with Polenta




Serves 4

Hands-on Time: 25m

Total Time: 25m

Ingredients

* 2 tablespoons olive oil
* 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
* kosher salt and black pepper
* 1 pint grape tomatoes, halved
* 4 cloves garlic, sliced
* 1/2 cup dry white wine
* 3/4 cup instant polenta
* 6 ounces grated Gruyère (1 1/2 cups)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.

3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.