This Month's Recipe ingredients Pan Roasted Pork Chops Creamy Gorgonzola Polenta
Heat a frying pan over medium-high heat for 1 minute. Meanwhile, season pork chops with salt and pepper to taste. Add olive oil to pan and swirl to coat. Pan sear pork chops for 2 minutes per side to create a golden crust. Remove to a clean plate and keep warm. Add shallot and garlic to the same frying pan and cook until just fragrant, about 30 seconds. Remove pan from heat and add Covey Run Riesling. Return pan to heat; add Stonewall Kitchen Apple Cranberry Chutney and rosemary and stir until all ingredients are combined. Return pork chops to sauce and cook until pork is just done and juices run clear, approximately 7 to 10 minutes. Serve by placing pork on a serving platter and pouring sauce over the top. Garnish with rosemary sprig. Prepare polenta according to package directions. Before serving, add Gorgonzola cheese and heavy cream and stir until creamy and cheese is melted. |
