Recipes and Links

Pork Chops with Balsamic Glaze and Polenta

Serves: 4

For the Polenta (we usually double the amount as we LOVE polenta)

2 cups whole milk (if you have a dairy allergy, substitute chicken broth. I’ve try soy milk and it is ok, but not fabulous)

1 cup low sodium chicken broth

¾ cup uncooked polenta or corn meal

3 oz or ¼ cup cream cheese, softened, or cheese of your choice such as Parmesan

For the Pork Chops and Glaze:

2-3 tsp Flying Olive Garlic, Rosemary, or a Combination Extra Virgin Olive Oil

6 Tbsp Flying Olive Aged Balsamic Vinegar or Neapolitan Herb (Keep in mind: the older the balsamic is, the sweeter it is)

1 ½ tsp fresh rosemary, chopped

¼ tsp sea or kosher salt

½ tsp freshly ground black pepper

2 large cloves garlic, minced

4 (4 oz) center cut pork chops, with or without the bone, your choice, trimmed


Bring milk and broth to a simmer in a medium saucepan over medium heat. Using a whisk to stir, very gradually add polenta/corn meal. Cook 20 minutes or until thick and bubbly, stirring with the whisk occasionally. Remove from the heat. Stir in the cream cheese or cheese. Keep warm.

Place the Flying Olive Balsamic Vinegar of Choice in a small saucepan over medium heat. Bring to a boil and cook until reduced by half, watching to be sure that it doesn’t burn.

Combine the rosemary, salt, and pepper. Rub the mixture over the chops. Place a grill pan or skillet over medium-high heat and add the Flying Olive EVOO of Choice.

When hot, place the pork in the pan and cook approximately 5 minutes on each side or until the desired degree of doneness, basting with the reduced balsamic vinegar.

Let stand 5 minutes before serving. Serve the polenta on the side.

Submitted by Barb L.