Ingredients:

For the Pork Chops:

• 2 large porterhouse pork chops
• Salt and pepper to taste
• 1 tbsp olive oil

For the Polenta:

• 1 cup polenta or coarse cornmeal
• 4 cups water or chicken broth
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

For the Romesco Sauce:

• ½ cup roasted red peppers (jarred or homemade)
• ¼ cup almonds, toasted
• 1 clove garlic
• 1 tbsp red wine vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Pork Chops: Season the pork chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops for about 5-6 minutes per side, or until golden and cooked through. Set aside.

2. Prepare the Polenta: In a medium pot, bring water (or broth) to a boil. Gradually add polenta, whisking continuously. Lower the heat and cook, stirring occasionally, for about 20-25 minutes until thickened. Stir in Parmesan, butter, salt, and pepper.

3. Make the Romesco Sauce: In a blender or food processor, combine roasted red peppers, toasted almonds, garlic, red wine vinegar, and olive oil. Blend until smooth, then season with salt and pepper to taste.

4. Serve: Plate the pork chops with a generous spoonful of polenta and drizzle with romesco sauce. Garnish with fresh herbs if desired.

For more details, check EatingWell – Porterhouse Pork Chops and Polenta Recipe.