Bone-In Pork Chop with Bleu Cheese Polenta

with broccolini

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 6 oz. Broccoli
  • 2 Bone-in Pork Chops
  • 2 tsp. Italian Seasoning Blend
  • ½ cup Quick-Cooking Polenta
  • Info
    1 oz. Blue Cheese
  • ⅔ fl. oz. Balsamic Glaze
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends from broccolini and cut into 1 ½" pieces. Rinse pork chops, pat dry, and season on both sides with Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper.

  • Step 2 - Cook the Pork Chops

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan and cook 4-6 minutes on each side, or until pork is golden brown and reaches a minimum internal temperature of 145 degrees. Transfer to a plate and cover with foil. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Broccolini

    Cook the Broccolini

    Place pan used to cook chops over medium heat. Add 1 tsp. olive oil and broccolini to hot pan and cook, stirring occasionally, 3-4 minutes, or until crisp tender.

  • Step 4 - Cook the Polenta

    Cook the Polenta

    Add polenta to boiling water in a steady stream to avoid clumping. Stir until consistency is slightly thicker than pancake batter. Reduce heat to medium-low and cook 2 minutes. Stir in butter and half the bleu cheese. Season with ⅔ tsp. salt, ¼ tsp. pepper, and 1 Tbsp. olive oil. Remove from burner and keep covered. If grits begin to stiffen, just stir in water one Tbsp. at a time over medium heat until loosened.

  • Step 5 - Plate the Dish

    Plate the Dish

    Spoon grits on plate and top with broccolini. Place pork chop over top and garnish with remaining blue cheese and drizzle balsamic glaze over.