Thoroughly rinse produce and pat dry. Bring a small pot with 2 ¼ cups water to a boil. Mince garlic . Halve cherry tomatoes. Peel and halve red onion. Cut halves into ½" dice. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

In a medium pan, heat 1 tsp. olive oil over medium-high heat. Place chops in pan and cook about 2 minutes per side. Remove from pan. Pork chops will not be fully cooked through in this step, but will be seared. No need to wipe pan clean.

Once the pot of water is boiling, slowly whisk in polenta and continue cooking about 1 minute. Remove from heat and whisk in half the butter, bleu cheese (to taste, reserving a bit for garnish), and a pinch of salt and pepper. If necessary, add 1 Tbsp. of water at a time to adjust the consistency of the polenta. Cover and set aside.

In the same pan used for pork chops, heat 1 tsp. olive oil over medium heat. Add garlic, red onion, and Italian seasoning and cook until vegetables are fragrant, about 2 minutes. Add white cooking wine and cook for an additional minute. Add ¾ cup water and vegetable base and bring to a boil.

Place seared pork chops into boiling sauce. Reduce heat to a simmer, cover, and cook 8-10 minutes or until pork chops have reached a minimum internal temperature of 145 degrees. Remove from heat and stir in cherry tomatoes and remaining butter. Taste and season with a pinch of salt and pepper, if desired.

Place a serving of polenta in the center of a plate or shallow dish. Nestle a pork chop on top of the polenta and drizzle a bit of pan sauce on the chop. Garnish polenta with any reserved bleu cheese.