Balsamic-Glazed Pork Chops and Polenta

From Cooking Light

Ingredients

• 2 cups whole milk
• 1 cup fat-free, lower-sodium chicken broth
• 3/4 cup uncooked polenta
• 3 ounces 1/3-less-fat cream cheese, softened
• 6 tablespoons balsamic vinegar
• 1 1/2 teaspoons chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large garlic cloves, minced
• 4 (4-ounce) boneless center-cut pork chops, trimmed

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta.

Cook's Comments:
- you don't have to use whole milk with the polenta; on the polenta bag the recipe called for just water
- I didn't have fresh rosemary and it still tasted great
- pretty quick to prepare, probably only 25 minutes in total