3 tbsp EVOO
4 bone-in pork chops
Salt and pepper
2 garlic cloves
1 bunch of scallions, cut into 1 inch pieces
4 strips of bacon, chopped (plus extra, to taste)
2 tbsp white wine vinegar
2 tbsp brown sugar
1 (28 ounce) can diced fire-roasted tomatoes
1 1/2 cups chicken stock
1 1/2 cups milk
1 (10 ounce) package frozen peas
1 cup quick-cooking polenta
1 cup grated parmigiano-reggiano

Place large skillet over medium-high heat with 2 tbsp EVOO. Season pork chops with salt and pepper and sear in hot pan until golden brown on both sides, about 3 minutes per side. Once golden, remove to a plate and cover with foil. To the same pan add garlic and scallions. Cook until scallions begin to tender, 3-4 minutes.

While scallions are cooking, heat remaining EVOO in medium pot over medium heat. Add bacon and cook until crispy, 5-6 minutes.

Once scallions are tender, add vinegar, brown sugar and tomatoes to pan. Bring to a bubble and return pork chops to pan. Finish cooking pork chops, 3-4 minutes.

When bacon is crispy, remove with a slotted spoon and reserve (and eat any extra you made). Pour off all but 1 tbsp of rendered fat, add chicken stock, milk and peas to pot and bring to a bubble. Whisking constantly, gradually add polenta and cook, still whisking, until polenta has thickened, 2-3 minutes. Season polenta with salt and pepper and stir in cheese and bacon.

Serve polenta with chops and top with sauce.