Dad’s Pork Chops and Polenta


Dad’s Pork Chops and Polenta

Submitted by Mary Finley, Egyptian Electric Cooperative Association
Servings 4
Calories 753kcal


  • 2 tablespoons olive oil
  • 4 boneless pork chops
  • 1 cup dry polenta
  • 1 cup cold water
  • 2 cups chicken stock
  • 1-1/2 teaspoons salt
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter


  • Heat oven to 350 F. In a Dutch oven, heat olive oil over medium-high heat. Season pork chops with salt and pepper on both sides and sear each side to a golden brown. Remove to a plate and set aside.
  • Drain excess oil from the pot. Add stock and heat to a simmer, scraping the bottom to loosen any browned bits. When the liquid is simmering, mix polenta and water together and slowly add it to the Dutch oven. Whisk about 1 minute.
  • Cover the pot and transfer it to the oven. Bake 20 minutes.
  • Whisk the polenta to remove any lumps, add the salt, grated cheese and butter. Nestle the pork chops on top and drizzle in any collected juices.
  • Continue to bake, uncovered, for another 20 minutes.
  • Sprinkle with additional grated Parmesan and serve. Note: If polenta dries out, whisk in warmed stock or milk.


Nutrition information: 753 calories; 26.6g fat; 1,553mg salt; 31g carbohydrates; 92.7g protein.