Recipes and Links

Rosemary Pork Chops with Garlicky Tomatoes and Parmesan Polenta


If you are more the rice or mashed potato-type of person, use those instead of the polenta. Barb L.

Serves: 4


2 Tbsp Flying Olive Garlic, Rosemary, Gremolata, Tuscan Herb, Herbs de Provence Extra Virgin, divided

4 small bone-in pork chops about 1” thick

Kosher salt and freshly ground black pepper

4 cloves garlic, sliced thinly

2- 14oz cans diced tomatoes (I really prefer fire-roasted, but your choice), drained

½ cup white wine or chicken broth

2 anchovy fillets, finely chopped or 1 tsp anchovy paste, optional (DO NOT PANIC! The anchovies melt and make a great non-fishy tasty extra delicious sauce)

1 Tbsp fresh rosemary leaves (needles), finely chopped

¾ cup instant polenta or fine corn meal

3 cups water, veggie, or chicken broth

¼ cup grated Parmesan Cheese

Chopped fresh Italian parsley (flat leaf) chopped, for garnish, if desired


Heat the oven to 425 degrees F. Heat 1 Tbsp Flying Olive EVOO of Choice in a large oven-safe skillet over medium-high heat. Season the chops with ¼ tsp each salt and pepper and cook until browned, 3-4 minutes per side. Transfer the chops to a plate.

Reduce the heat to medium-low and add the garlic. Cook, stirring frequently, until fragrant, about 30 seconds. Add the tomatoes, wine, anchovies, rosemary, and ¼ tsp pepper. Bring to a simmer.

Nestle the chops in the tomatoes and roast in the oven until the chops are just cooked through, 5-6 minutes.

Meanwhile, in a medium saucepan, bring the 3 cups of chicken broth or water to a boil. Gradually whisk in the polenta, then cook, whisking frequently, until thickened, 3-4 minutes. Remove from the heat and whisk in the Parmesan, the remaining 1 Tbsp of Flying Olive EVOO, ¼ tsp salt, and 1/8 tsp pepper.

Serve the pork and tomatoes over the polenta and, if desired, sprinkle with the chopped parsley.

Inspired by recipe in Woman’s Day, March, 2017

Submitted by Barb L.