Pork Chops in Broth of Polenta (Costine Di Maiale Cotte Nel Brod

Ingredients

• 7 tablespoons unsalted butter
• 6 boneless pork chops
• 2 large garlic cloves, minced
• 3 leaves fresh sage
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 cup dry white wine
• 1 cup milk
• 1 cup meat broth
• 5/8 cup polenta or cornmeal
• salt
• fresh ground black pepper

Directions

1. 1

   preheat oven to 300 degrees.

2. 2

   melt butter in a 12 inch flameproof casserole.

3. 3

   add chops and saute over medium-high heat, turning to brown on both sides, about 8-10 minutes.

4. 4

   sprinkle garlic, sage,bayleaf, and rosemary needles.

5. 5

   bathe pork chops and herbs in white wine and cook over medium high heat and turning until the wine has evaporated, about 10-15 minutes.

6. 6

   mix together milk, broth, and polenta.

7. 7

   after a few minutes, add polenta mixture to the pan, lifting each chop and making sure the mixture gets underneath.

8. 8

   stir well to incorporate the polenta mixture and the pan juices.

9. 9

   sprinkle salt and pepper over the top.

10. 10

    put entire mixture in the oven for 30-40 minutes. Add more broth if needed, until polenta is thick, yet soft and creamy.

11. 11

    Remove and discard bay leaf.

12. 12

    Serve immediately.