Juicy, crispy pork chops smothered in a white wine grape sauce, sautéed wild mushrooms and kale in garlic & butter, and a mound of creamy polenta with lots of pecorino cheese.
I’m going to keep this post short and sweet so we can dive right into this recipe! It’s so perfect to throw together on a weeknight because it’s very simple, yet fun and exciting. The main thing to note is that each component of the dish – the sauce, vegetables, polenta, and the pork chops – kind of have to be cooked simultaneously.
What I like to do is get everything ready to go, with ingredients out and prepped. I’ll work through the recipe in the order I have listed below, but as soon as I start one component, I’ll make sure to start the next. The good thing is, you can’t go too wrong with anything. Keep everything warm and serve it all up in one big bowl. It’s perfect if you’re feeding four people, or if you’re eating alone and saving leftovers for the next few nights.
Enjoy!
Pork Chops with White Wine Grape Sauce & Polenta
juicy pork chops with a white wine grape sauce and creamy polenta
serves: 4
Ingredients
White Wine Grape Sauce
- safflower oil, as needed
- 1 oz minced shallot
- 12 oz grapes, halved
- 1 cup white wine (I used chardonnay)
- ½ cup cream
- 2 sprigs fresh thyme
- 1 tbsp butter
Sautéed Mushrooms & Kale
- safflower oil, as needed
- 12 oz wild mushrooms
- 2 cloves garlic, minced
- 4 oz chopped kale
- 2 sprigs fresh thyme
- 1 tbsp lemon juice
- 2 tbsp butter
Polenta
- 4 cups milk
- 4 sprigs fresh thyme
- 2 tbsp honey
- 1 cup stone ground yellow cornmeal
- 1 tbsp butter
- ½ cup grated pecorino romano cheese
Pork Chops
- 4 bone-in pork chops, at room temperature
- safflower oil, as needed
- 2 tbsp butter
- 2 garlic cloves
Instructions
White Wine Grape Sauce
Heat a large saucepot over medium heat. Add a very small amount of oil. Add the shallots and let sauté for a minute or so until tender. Add the grapes. Saute for about 5 minutes to caramelize. Deglaze the pan with the white wine. Let reduce until the liquid is syrupy. Stir in the cream and fresh thyme sprigs. Let reduce even more until the sauce comes together, about 5 minutes. On low heat, whisk in the butter until it is fully emulsified. Season with salt to taste and keep warm until serving.
Sautéed Mushrooms & Kale
Meanwhile, heat a large sauté pan over medium-high heat. Coat the bottom of the pan with safflower oil. Toss in the mushrooms. Cook until caramelized and tender, about 5 minutes. Lower the heat to medium-low. Add the garlic, kale, and fresh thyme. Allow the kale to wilt (add a splash of water if needed). Add the lemon juice and butter. Let the butter melt and stir to coat the vegetables. Season with salt and freshly cracked black pepper to taste. Keep warm until serving.
Polenta
Meanwhile, in a large saucepan, add the milk, fresh thyme, and honey. Bring the liquid to a boil. Carefully whisk in the cornmeal and lower the heat. Cook the cornmeal until it is tender over low heat, whisking often. Once tender, stir in the butter and grated pecorino. Season with salt to taste. Keep warm until serving.
Pork Chops
Preheat the oven to 400°F. Season each side of the pork chops with a generous amount of salt and pepper. In a cast-iron skillet (or sauté pan), heat enough oil over medium heat to coat the bottom. When the oil is sizzling hot, place the pork chops in the skillet (you may need to work in batches). Sear them for about 3-4 minutes per side. Transfer the skillet to the oven and bake until the pork chops reach just under your desired doneness. Transfer the skillet back to the stove and add the butter and garlic cloves. Use a spoon to baste the pork chops. Remove the pork chops from the pan and let rest about 10 minutes before serving.
Serve the pork chops over a big mound of polenta. Spoon the mushrooms, kale, and white wine grape sauce over top.
For the perfect first course to go along with this meal, check out my previous recipe: The Ultimate French Onion Soup
