What you'll be getting:

Pork Chops and Creamy Polenta with Brussels Sprouts and Carrots

Per Serving

1 6oz boneless pork chop

150g veggies

300 g soaking polenta 

1/4 c gravy (turkey stock, rosemary, bay leaf, garlic, nutritional yeast, salt and pepper, flour*)

1 T grape seed oil

*for gluten-free gravy I thickened with cornstarch instead of flour

Equipment needed: 2 pans, pot with lid (oven friendly**)

**If you do not have a pot with a lid that can go into the oven, cook polenta in a casserole dish and cover with aluminum foil. 

Preheat oven to 415. 

In a pot, that is oven safe, add your soaking polenta. Soaking the polenta over night cuts the cook time in half. 

Let polenta come to a boil, cover and place in the oven. Set a timer for 25 minutes. 

In a non-stick pan, heat up 1/2 of the oil. 

When oil is hot, gently place chops into the pan to sear. Cook for 2 minutes on each side. 

Flip after the first 2 minutes. After the second 2 minutes, place in oven with polenta. Set a timer (I used my phone) for 10 minutes. 

After your pork chops go in the oven, heat up the second half of the oil in the second pan. Place the brussels sprouts cut side down and cook until they begin to turn brown, roughly 2 minutes. 

When they have started to take on a little color, flip and cover with a lid. 

When the 10 minute timer goes off for the pork chops, remove them from the oven and set aside to let them rest. 

After you have removed the chops, transfer the veggies to the oven with the polenta for the remaining cooking time. 

For a good consistency, I like to be able to drag a wooden spoon through the polenta. If it's too wet you can cook on a low temperature while you slice the chops. 

In the pan you had the pork chops, you can warm up the gravy, or you can warm in the microwave. 

When timer goes off, pull veggies and polenta. You can let them both sit while you slice the pork chops. 

Slice up the chops. You want to make sure you don't slice the pork chops as soon as they come out of the oven. Resting lets the juices settle. Once you have sliced the chops, stir the polenta once more and then spoon onto the plate. 

I added the veggies on top of the polenta, but you can also add them to the side you prefer. 

After the veggies, I topped with the chops and drizzled a little gravy. Add as little or as much gravy as desired. 

From start to finish this meal took 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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