Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes

Ingredients

• •1 cup quick-cooking polenta
• •4 piece bone-in pork chops
• •4 slice smoked mozzarella
• •4 teaspoons anchovy paste
• •¼ cup extra-virgin olive oil
• •2½ teaspoons kosher salt
• •1¼ teaspoons black pepper
• •4 cloves garlic
• •2 pints grape tomatoes
• •½ cup low-sodium chicken or vegetable broth
• •3 tablespoons unsalted butter
• •½ cup milk
• •2 tablespoons flat-leaf parsley
• •4 piece toothpicks

Cooking Instructions

1. 1.

   Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

   5 min

2. 2.

   In a medium saucepan, prepare polenta according to package directions.

   15 min

3. 3.

   While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

   10 min

4. 4.

   Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.

   10 min

5. 5.

   Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

   6 min

6. 6.

   When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

   3 min

7. 7.

   Serve pork chops over polenta, topped with tomato pan sauce and parsley.

   2 min