Tuscan Pork Chops
With Bleu Cheese Polenta and Tomato Pan Sauce
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Soy
Chef
David Padilla
In this fabulous dish, pork chops are seared to perfection, then leftover pan drippings are the foundation for a rich pan sauce with tomatoes, garlic, onions, and white wine. We up the ante with bleu cheese and creamy polenta, which was traditionally a “peasant” food in Northern Italy but lends its silky consistency perfectly to this Italian dish.
In Your Box (serves 2)
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 1 Red Onion
- 2 Boneless Pork Chops
- ½ cup Quick-Cooking Polenta
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0.9 oz. Butter
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1 oz. Blue Cheese
- 1 tsp. Italian Seasoning Blend
- 3 fl. oz. White Cooking Wine
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2 tsp. Gluten-Free Minor's Vegetable Base
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories621
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Carbohydrates45g
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Fat25g
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Protein46g
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Sodium639mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Pan
Cooking Guidelines
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
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1 Prepare the Ingredients
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.
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2 Sear the Pork Chops
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.
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3 Cook the Polenta
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.
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4 Start the Sauce
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.
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5 Finish the Pork Chops
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.
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6 Plate the Dish
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.
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