Pork Chops with Rosemary Wine Sauce and Blue Cheese Polenta

Okay, I lied about doing more complicated recipes over the weekend. But at least this one seems fancier, right? Because of the wine? And the blue cheese? Regardless, it is good. I promise you that. The red wine sauce was stolen from a meal a few weeks ago. It is eye-rollingly yummy with the polenta (or “classy grits”, as I like to call them).

Pork chops with Rosemary wine sauce

Serves 4

Ingredients:

•   Olive oil
• 4 pork chops (I used boneless loin chops, about ¾” thick)
• Salt and pepper
• 3 springs rosemary
• ¾ c. red wine
•   ½ c. broth
• 3 tbs. cold butter
• 1 tbs Dijon mustard

 Directions:

1. Preheat oven to 250. Heat oil in heavy skillet over medium high heat. Season chops liberally with salt and pepper. Brown chops on both sides, until just cooked through. Transfer to a baking sheet and keep warm in oven.
2. Add rosemary to skillet. Deglaze with wine. Cook until wine is reduced and syrupy.
3. Add broth and continue to reduce for a few minutes. Then remove rosemary and stir in butter, one pat at a time. Stir in mustard.
4. Spoon over chops and serve.

Blue cheese Polenta

Serves 4+

Ingredients:

• 4 ½ c. water
• 1 c. polenta (or grits or corn meal)
• 2 tbs. butter
• ½ c. of your favorite crumbled blue cheese

 Directions:

1. Bring water to a boil. Quickly whisk in polenta. Reduce heat to medium.
2. It will only take a few minutes for the polenta to thicken – stir frequently. When nice and thick, add butter and blue cheese. Stir until fully incorporated. Serve and smile.