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Nutrition Facts

Serving Size 1 (136g)

Recipe makes 4 servings

The following items or measurements
are not included below:

6 boneless pork chops

3 leaves fresh sage

1 sprig fresh rosemary

meat broth

Calories 313
Calories from Fat 207 (66%)
Amount Per Serving %DV
Total Fat 23.1g 35%
Saturated Fat 14.3g 71%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 61mg 20%
Sodium 41mg 1%
Potassium 180mg 5%
Total Carbohydrate 18.9g 6%
Dietary Fiber 1.4g 5%
Sugars 0.4g
Protein 3.9g 7%
Vitamin A 746mcg 14%
Vitamin B6 0.1mg 6%
Vitamin B12 0.3mcg 4%
Vitamin C 1mg 2%
Vitamin E 0mcg 1%
Calcium 85mg 8%
Iron 0mg 4%

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how is this calculated?

Pork Chops in Broth of Polenta (Costine Di Maiale Cotte Nel Brod Recipe #137636

Pork chops cooked in a nice milk and broth polenta -- from the cookbook IN NONNA'S KITCHEN
by Jubal Harshaw

1 hour | 10 min prep

SERVES 4 -6

  1. preheat oven to 300 degrees.
  2. melt butter in a 12 inch flameproof casserole.
  3. add chops and saute over medium-high heat, turning to brown on both sides, about 8-10 minutes.
  4. sprinkle garlic, sage,bayleaf, and rosemary needles.
  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. mix together milk, broth, and polenta.
  7. after a few minutes, add polenta mixture to the pan, lifting each chop and making sure the mixture gets underneath.
  8. stir well to incorporate the polenta mixture and the pan juices.
  9. sprinkle salt and pepper over the top.
  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. Remove and discard bay leaf.
  12. Serve immediately.

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