Rosemary Pork Chops with Cherry Butter Sauce, Spinach and Balsamic Polenta
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Stem and mince rosemary.
Coarsely chop spinach.
Cook The Polenta
Once water is boiling, pour in polenta in a steady stream. Whisk constantly until incorporated. Season with garlic salt.
Remove from burner and stir in spinach, and cream cheese,. Cover and set aside.
Cook The Pork Chops
Pat pork chops dry, and season with ¼ tsp salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer to a plate and top evenly with minced rosemary. Rest 3 minutes.
Reserve pan; no need to wipe clean.
Make The Sauce
In the same pan over medium heat, add cherry jam and bring to a simmer. Remove from heat and stir in butter.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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