Pork Chops With Cider Sauce and Creamy Herb Polenta

Pork Chops With Cider Sauce and Creamy Herb Polenta Image Image by: Pork Chops With Cider Sauce and Creamy Herb Polenta Image Author: Canadian Living

With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2013

Ingredients

  • 1 clove garlic halved
  • 4 bone-in pork chops (about 1-1/3 lb/600 g total)
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup apple cider
  • 2 tablespoons cider vinegar
  • 1 teaspoon cornstarch
Creamy Herb Polenta:
  • 1 tablespoon olive oil
  • 2 leeks (white and light green parts) thinly sliced
  • 2 cloves garlic minced
  • 2 cups no-salt-added chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups cornmeal
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup sour cream
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard

Method

Rub cut side of garlic over pork; sprinkle with sage and pepper. In large skillet, heat oil over mediumhigh heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Remove pork; set aside.

Add apple cider and cider vinegar to pan, scraping up any browned bits. Stir cornstarch with 1 tsp water; whisk into pan juices and cook until thickened, about 1 minute. Return pork to pan and turn to coat.

Creamy Herb Polenta: Meanwhile, in saucepan, heat oil over medium-high heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes.

Add broth, 1/3 cup water, salt and pepper; bring to boil. Reduce heat to medium. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes.

Stir in parsley, chives, sour cream, lemon zest, lemon juice and mustard. Serve with pork.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 277 mg
  • Sugars 10 g
  • Protein 27 g
  • Calories 415.0
  • Total fat 18 g
  • Potassium 659 mg
  • Cholesterol 79 mg
  • Saturated fat 5 g
  • Total carbohydrate 38 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Chops With Cider Sauce and Creamy Herb Polenta

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