Careme

Instructions

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1. 1.

   Prepare the main components:

   • Cut 17.6 ounces polenta into eight equal rounds.
   • Cut 12 ounces heirloom tomatoes into bite-size wedges.
   • Finely chop 1 tablespoon rosemary.
   • Mince 2 garlic cloves.

   Keep each component separate.

2. 2.

   Pat 12 ounces pork loin chops dry and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let stand for 10 minutes while heating a large skillet over medium-high.

3. 3.

   Add 1 tablespoon extra-virgin olive oil to the hot skillet. Sear the polenta rounds until crisp and golden, 3 to 4 minutes per side, then divide them between two plates and keep warm.

4. 4.

   Add 1 tablespoon extra-virgin olive oil to the skillet. Sear the seasoned pork chops for 3 to 5 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 145°F. Transfer the chops to a board and rest for at least 5 minutes.

5. 5.

   Reduce the heat to medium. Add the prepared tomatoes, garlic, and rosemary with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook until the tomatoes soften and release some juice, about 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1/4 cup water, scraping up the browned bits, and simmer for 2 minutes. Remove from the heat and swirl in 1 tablespoon unsalted butter.

6. 6.

   Plate one rested pork chop over four polenta rounds per person, then spoon the heirloom tomato pan sauce over and around the pork.