Careme

Instructions

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1. 1.

   Pat 2 bone-in pork chops, about 1.5 pounds total, dry and season all over with 1 3/4 teaspoons fine sea salt. Let stand for 30 minutes while you prepare the sides. Heat the oven to 425°F with a rack in the middle.

2. 2.

   Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any especially large ones. Finely chop enough fresh sage to measure 1 tablespoon, mince 2 garlic cloves, and finely grate 2 ounces Parmesan. Zest and juice 1/2 lemon, measuring out 1 teaspoon zest and 2 teaspoons juice; keep these prepared ingredients separate.

3. 3.

   Start the polenta while the pork salts. Bring 2 cups water and 1/2 cup 2% milk to a gentle boil in a medium saucepan. Whisk in 1/2 cup polenta corn grits and 1/8 teaspoon fine sea salt. Reduce the heat to very low and cook uncovered for 30–35 minutes, stirring frequently, until tender and creamy. If it thickens before becoming tender, stir in hot water 2 tablespoons at a time.

4. 4.

   While the polenta cooks, toss the prepared Brussels sprouts on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 22–28 minutes, until deeply browned and tender. Toss with the measured lemon zest and lemon juice, then keep warm.

5. 5.

   After the pork has salted for 30 minutes, blot away surface moisture and season with 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the chops for 3 minutes per side. Add 1 tablespoon unsalted butter and spoon the melted butter over the chops briefly. Transfer the skillet to the oven and roast for approximately 6–12 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer the chops to a warm plate and rest for 5 minutes.

6. 6.

   Finish the tender polenta by stirring in 1 tablespoon unsalted butter and the prepared Parmesan. Cover and keep over the lowest heat, stirring occasionally; loosen with a splash of hot water if needed.

7. 7.

   Using an oven mitt to handle the hot skillet, pour off excess fat, leaving the browned bits. Set over medium-low heat and add 1 tablespoon unsalted butter, the prepared sage, and the prepared garlic. Cook for 30–45 seconds until fragrant. Add 1/3 cup low-sodium chicken broth and scrape up the browned bits; simmer for 2 minutes. Stir in 1/2 cup heavy cream and simmer gently for 3–4 minutes, until lightly thickened. Stir in the pork's resting juices.

8. 8.

   Spoon the Parmesan polenta onto two warm plates. Add a pork chop to each, arrange the roasted Brussels sprouts alongside, and spoon the sage cream over the pork, leaving some browned crust visible.

Want more detail? See the temperature guide.