Yield: 4 Servings
|2 tablespoons||Olive oil|
|⅓ cup||Onion; chopped|
|2 \N||Cloves garlic; minced|
|¼ cup||Mixed herbs; basil, sage& parsley|
|6 tablespoons||Parmesan cheese; grated|
|4 \N||Boneless pork sirloin; 1-1 1/2\" thick|
|¼ teaspoon||Garlic powder|
|3 tablespoons||Dry white wine|
|\N \N||Balsamic vinegar|
In a heavy saucepan, mix cornmeal with 2 cups of water with a whisk until smooth. Add salt and cook over medium heat, stirring frequently, until it is thick. Reduce heat to medium-low and cook, stirring until it comes to a boil. Continue cooking until polenta is smooth and thick and lost it's grainy look. Remove from heat.
Heat 1 tablespoon oil in skillet, add onion and sate about 2 minutes. Add herbs and garlic. Cook for 30 seconds. Remove from heat. Stir in cheese and pepper. Stir mixture into polenta and set aside.
Preheat oven to 350F. Using a sharp knife, cut a deep pocket into the side of each pork chop, taking care not to cut through to the other side. Season all over with salt, pepper and garlic powder. Fill with polenta (do not overfill) and press edges closed to seal.
In the same skillet, heat remaining olive oil over medium-high heat. Brown pork chops on all sides. Transfer to a baking dish. Add white wine to skillet. Stirring and scraping the bottom of the pan to deglaze. Pour drippings over chops. Bake 20 to 25 minutes. Do not overcook. If desired, splash with balsamic vinegar before serving.
Recipe by: Patricia "Pie" Williams (EAT-L listserv) Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Jan 9, 1998