3 tbsp EVOO
\n4 bone-in pork chops
\nSalt and pepper
\n2 garlic cloves
\n1 bunch of scallions, cut into 1 inch pieces
\n4 strips of bacon, chopped (plus extra, to taste)
\n2 tbsp white wine vinegar
\n2 tbsp brown sugar
\n1 (28 ounce) can diced fire-roasted tomatoes
\n1 1\/2 cups chicken stock
\n1 1\/2 cups milk
\n1 (10 ounce) package frozen peas
\n1 cup quick-cooking polenta
\n1 cup grated parmigiano-reggiano
\n
\nPlace 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.<\/p>\n
While scallions are cooking, heat remaining EVOO in medium pot over medium heat. Add bacon and cook until crispy, 5-6 minutes.<\/p>\n
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.<\/p>\n
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. <\/p>\n
Serve polenta with chops and top with sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,31],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-main-course","category-meat"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/101\/revisions"}],"predecessor-version":[{"id":2877,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/101\/revisions\/2877"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}