3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 1/2 to 1 1/2-inch-thick boneless center-cut pork chops
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
Freshly grated or ground nutmeg, about 1/8 teaspoon
3/4 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano, plus some for garnish
2 tablespoons unsalted butter
Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO. In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoons of EVOO, salt, and pepper.
I made this meal for the church potluck, and I poured the polenta into a pan and cut the pork chops into cubes and put them on top. I could have sworn that I took a picture of how I served it, but it wasn't on my camera. Maybe I was in such a hurry to get to church for choir practice that I thought I took the picture when I actually didn't. Anyway, this meal was really, really good! I would definitely make it again! RR says, "Serve with steamed broccoli or cauliflower." I meant to make the broccoli, but I ran out of time and I figured there would be enough vegetables at the potluck. It was international potluck day, so I guess this meal would have been the Italian food???