PUMPKIN POLENTA WITH VEGETABLES
Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
MAPLE-GLAZED PORK CHOPS WITH PUMPKIN POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place.
- For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.
- Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste.
- Serve the pork chops with the pumpkin polenta and drizzle with the sauce.
Nutrition Facts : Calories 528 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 50 grams, Fiber 4.5 grams, Protein 38 grams
PORK CHOPS WITH SAGE AND BALSAMIC VINEGAR
Make and share this Pork Chops With Sage and Balsamic Vinegar recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat.
- Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
- Brown the pork on all sides.
- Transfer to the insert of a 5- to 7-quart slow cooker.
- Add the figs to the slow cooker.
- Add the onions and sage to the same skillet and sauté until the onions are softened, about 5 minutes.
- Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan.
- Transfer the contents of the skillet to the slow cooker and pour in the broth.
- Cover and cook on HIGH for 3 ½ to 4 hours or on LOW for 6-8 hours.
- Carefully remove the pork from the pot and cover with foil.
- Using an immersion blender, puree the sauce and whisk in the butter.
- Return the pork to the slow cooker and set on warm to serve.
Nutrition Facts : Calories 696.7, Fat 44.5, SaturatedFat 13.2, Cholesterol 181, Sodium 589.5, Carbohydrate 17.9, Fiber 2.3, Sugar 12.8, Protein 53.3
BALSAMIC PORK CHOPS
Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.
Provided by Bibi
Categories Pork Chops
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg
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