Trim ends from broccolini and cut into 1 1/2" pieces. Rinse pork chops, pat dry, and season on both sides with Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper.

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.

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.

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 2/3 tsp. salt, 1/4 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.

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