Seared Pork Chop Ends with Tomato Onion "Jam" and Polenta

Christopher Stewart, Eating Fabulously, recipes, pork chop recipes, polenta, dinner recipes

Lets talk pork chops.
 Now I am a pork lover (in moderation of course) and I do love a cute pork chop! While thicker cut pork chops I enjoy while dining out at a fab restaurant, at home I enjoy pork chop ends, a cut I came across recently at my local grocery store. A pork chop end is a skinnier version of your average bone in pork chop. Its about a 1/2 inch thick with the perfect elements of white meat, dark meat, fat and even including a little of the bone. Its also great because it cooks in a half the time. There is no searing then finishing it in the oven. All you need is a hot skillet and your pork chop end is ready before the opening scene of Love & Hip Hop ATL. 

These pork chop ends are a great item to keep in your freezer. They unthaw quickly and give you a great dinner option any night of the week. Its just enough meat without going into a double cut pork chop coma (been there, done that so you wont have to.)

Polenta is also a great staple to keep in your pantry. Its the Italian cousin to grits and having the finely ground version on hand makes for a great and extremely quick side dish to a variety of meals, including brunch.

Seared Pork Chop Ends with Tomato Onion "Jam" and Polenta

2 raw Pork chop ends, patted dry
6 cloves of garlic, thinly sliced
1 Onion, thinly sliced
1/2 container of Pomi tomato purée
1/2 c. water or stock
Smoked paprika

1 c. Polenta
1 1/2 c. water


canola oil

In a medium sauce pan over moderate heat, sauté the onions and garlic in a small amount of oil. Add tomato puree, stock and bring to a simmer. Season with desired amounts of salt, pepper and smoked paprika. Add a pinch of sugar to cut the bitterness of the tomatoes and simmer on low for about 15 minutes. If sauce becomes too thick, add some more water or stock to loosen. Turn flame to low and keep sauce warm until serving.

Over a high flame, heat a small amount of oil in a large skillet. Season pork chop ends with salt and pepper and sear on both sides, about 6 minutes.

Bring a pot of water to a boil in a medium size pot. When water boils, whisk in polenta in a steady stream until smooth. Continue whisking polenta until cooked, about 5 minutes. Add desired amounts of butter, Parmesan cheese and cream if using to your liking. Keep heated over a low flame until ready to serve.

Spoon hot polenta in the middle of a plate and place the pork chop end on top. Place tomato onion jam on the top of the chop and serve immediately.

Christopher Stewart, Eating Fabulously, recipes, pork chop recipes, polenta, dinner recipes

*** If you don't eat pork, don't fret! I still want you to eat fabulously. This recipe is great with a piece of seared chicken or your favorite piece of fish***

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