Tuscan Pork Chops

With Bleu Cheese Polenta and Tomato Pan Sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

A note about serious food allergies

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
  • Info
    0.9 oz. Butter
  • Info
    1 oz. Blue Cheese
  • 1 tsp. Italian Seasoning Blend
  • 3 fl. oz. White Cooking Wine
  • Info
    2 tsp. Gluten-Free Minor's Vegetable Base
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Sear the Pork Chops

    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.

  • Step 3 - Cook the Polenta

    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.

  • Step 4 - Start the Sauce

    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.

  • Step 5 - Finish the Pork Chops

    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.

  • Step 6 - Plate the Dish

    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.