Ingredients:
- 4
boneless center pork chops
- 2
Tbsp. olive oil
- 3
Tbsp. Kozlowski Farms Balsamic Vinegar
- 3
tsp. Kozlowski Farms Uncle Cal's Mustard
- 1/3
cup
Kozlowski Farms Apple Syrup & Sauce
- 1/4
cup
water
- 1
sliced apple, skin on
- 2
Tbsp. fresh rosemary, chopped
- 2
cups water
- 2
cups milk
- 1
cup
quick cooking polenta
- 1 jar
Kozlowski Farms Old Fashioned Pumpkin Butter
-
or Kozlowski Farms Apple Butter
-
salt and pepper
- 1
Tbsp. olive oil
- 3
Tbsp. fresh rosemary, chopped
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Directions:
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Polenta:
Heat oil in a skillet over medium high heat. Add rosemary and cook until crisp, about a minute. Remove from heat and set aside. Pour water and milk in a sauce pan; bring to a boil over high heat. Slowly whisk in polenta, reduce heat and cook stirring occasionally until polenta is thick and creamy, about 10 to 15 minutes. Remove pan from heat and stir in Kozlowski Farms Old Fashioned Pumpkin Butter or Kozlowski Farms Apple Butter, rosemary and salt and pepper. Cover pan and place in a warm place.
Pork Chops:
Dry pork chops and season with salt and pepper. Heat a large skillet over medium high heat and add oil; heat until oil simmers. Place pork chops in pan and cook until lightly browned on one side, about 4 minutes. Turn the pork chops and cook until the second side is browned and the meat is cooked, about three minutes more. Remove the pork chops from the skillet and place on a platter.
In the same skillet, combine Kozlowski Farms Balsamic Vinegar and Kozlowski Farms Ol' Uncle Cal's Mustard, heat and stir well with a wooden spoon. Stir in Kozlowski Farms Apple Syrup and Sauce, water, and chopped rosemary; cook over high heat until the mixture is syrupy, about 8 to ten minutes. Add the pork chops to the syrup pan and heat for two minutes, remove and place back on platter. Serve with pumkin butter polenta and drizzle remaining sauce over chops and polenta.
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