Savory Pork Chops with Red Wine Reduction over Creamy Polenta
Indulge in this exquisite dish of savory pork chops complemented by a rich red wine reduction, served atop a luscious bed of creamy polenta. The marriage of flavors in this recipe creates a delightful dining experience, perfect for impressing guests at dinner parties or enjoying a cozy night in. Each bite showcases succulent pork, a smooth polenta base enhanced with Parmesan and sour cream, all drizzled with a tangy and slightly sweet wine sauce enriched with cranberry jelly. This dish is not just a meal; it's an experience to share and relish.
N/A
Servings
375
Calories
15
Ingredients
Ingredients
pork chops
8 (trimmed, about 1 to 1 1/2 pounds)
olive oil
2 teaspoons (for cooking)
chicken broth
20 ounces (2 (10-ounce) cans)
water
3 1/2 cups (for cooking polenta)
cornmeal
1 1/2 cups (for polenta)
parmesan cheese
1/3 cup (grated)
sour cream
3 teaspoons (for polenta)
salt
1/2 teaspoon (for polenta)
dry red wine
1 cup (for sauce)
condensed beef broth
1 cup (for sauce)
cranberry jelly
6 teaspoons (for sauce)
salt
1/2 teaspoon (for sauce)
cracked black peppercorns
1 teaspoon (for seasoning)
cornstarch
2 teaspoons (for thickening sauce)
water
2 teaspoons (to mix with cornstarch)
Instructions
1
Prepare the Polenta: In a large saucepan, bring the chicken broth and water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low.
2
Gradually whisk in the cornmeal to avoid lumps, stirring continuously. Continue to cook while stirring for about 15 minutes, or until the mixture thickens and pulls away from the sides of the saucepan.
3
Remove from heat and stir in the grated Parmesan cheese, sour cream, and salt until well incorporated. Cover to keep warm.
4
Cook the Pork Chops: In a large, heavy skillet, heat the olive oil over medium heat. Season the pork chops with salt and cracked black pepper before adding them to the skillet.
5
Cook the chops for approximately 7 minutes on each side, or until they are golden brown and reached an internal temperature of 145°F (63°C). Once done, remove the chops from the pan and keep warm.
6
Prepare the Red Wine Sauce: In the same skillet, combine the dry red wine, condensed beef broth, cranberry jelly, and salt. Bring the mixture to a simmer uncovered for about 5 minutes.
7
In a separate small bowl, mix the cornstarch with the water until smooth. Gradually stir the cornstarch mixture into the simmering wine sauce and heat until it reaches a boil and thickens.
8
Plate the Dish: On each plate, create a base of creamy polenta. Center one pork chop on top of the polenta and generously ladle the red wine sauce over the top. Serve hot and enjoy!
Nutrition Information
17.5g
Fat
37.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pork Chops with Red Wine Reduction over Creamy Polenta?
It is an exquisite dish featuring succulent pork chops served with a rich red wine and cranberry reduction on a base of smooth polenta enhanced with Parmesan and sour cream.
What kind of pork chops should I use for this recipe?
The recipe calls for 8 trimmed pork chops, weighing approximately 1 to 1.5 pounds in total.
How long should I cook the pork chops?
Cook the pork chops for approximately 7 minutes on each side over medium heat until golden brown.
What is the recommended internal temperature for the pork chops?
The pork chops should reach an internal temperature of 145°F (63°C) to be considered safely cooked.
How do I prevent lumps when making the polenta?
Gradually whisk the cornmeal into the boiling liquid while stirring continuously to avoid lump formation.
What liquid is used to cook the polenta?
The polenta is cooked in a mixture of 20 ounces of chicken broth and 3.5 cups of water.
How long does the polenta take to thicken?
The cornmeal mixture typically takes about 15 minutes of stirring over medium-low heat to thicken and pull away from the sides of the pan.
What ingredients make the polenta creamy?
The addition of 1/3 cup of grated Parmesan cheese and 3 teaspoons of sour cream gives the polenta its creamy texture.
What type of wine is best for the red wine reduction?
A dry red wine is recommended for the sauce to balance the sweetness of the cranberry jelly.
What is the purpose of cranberry jelly in the sauce?
Cranberry jelly adds a tangy and slightly sweet flavor profile that enriches the red wine reduction.
How do I thicken the red wine sauce?
Mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry, then stir it into the simmering sauce until it boils and thickens.
How many calories are in one serving of this dish?
Each serving contains approximately 375 calories.
What is the protein content of this recipe?
There are 22.5 grams of protein per serving in this pork chop and polenta dish.
How much fat is in this meal?
This recipe contains 17.5 grams of fat per serving.
How many carbohydrates are in this dish?
There are 37.5 grams of carbohydrates per serving.
What type of beef broth should I use for the sauce?
The recipe specifies 1 cup of condensed beef broth for the sauce.
How do I season the pork chops?
The chops are seasoned with salt and 1 teaspoon of cracked black peppercorns before cooking.
Can I serve this for a dinner party?
Yes, this dish is designed to be elegant enough for guests while remaining cozy for a night in.
What is the final step in plating this dish?
Create a base of polenta, place a pork chop in the center, and generously ladle the wine sauce over the top.
What equipment is needed for the polenta?
You will need a large saucepan and a whisk.
What equipment is needed for the pork and sauce?
A large, heavy skillet is recommended for cooking the chops and preparing the reduction.
How many pork chops are prepared in this recipe?
This recipe involves preparing 8 pork chops.
Does this recipe include dietary fiber info?
Specific fiber content is not provided in the nutritional data for this recipe.
Is the polenta cooked over high heat the whole time?
No, once the liquid reaches a boil, the heat should be reduced to medium-low for cooking the cornmeal.
How do I keep the pork chops warm while making the sauce?
Once cooked to 145°F, remove the chops from the skillet and cover them to retain heat while preparing the reduction.
How long should the wine sauce simmer before thickening?
The sauce should simmer uncovered for about 5 minutes before adding the cornstarch slurry.
What oil is used to sear the pork?
The recipe uses 2 teaspoons of olive oil for cooking the pork chops.
Is salt added to the polenta?
Yes, 1/2 teaspoon of salt is stirred into the polenta at the end of its cooking process.
Can I use plain water instead of chicken broth for the polenta?
While you can use water, the chicken broth provides essential depth and flavor to the base of the dish.
What makes this dish 'savory'?
The combination of seared pork, beef broth, Parmesan, and a wine reduction creates a complex, savory flavor profile.