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.
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.
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.
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.
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.