Careme

Ingredients

• Organic Boneless Pork Loin Chops

  12 ounces, usually 2 chops $9.99
• Organic Heirloom Tomatoes

  2 medium, cut into wedges $5.99
• Organic Zucchini Squash

  1 medium, sliced into half-moons $2.77
• Polenta

  1/2 cup dry $2.49
• Organic Garlic

  2 cloves, thinly sliced $2.89
• Organic Basil

  1/4 cup torn leaves $2.99
• Olive oil

  2 tablespoons, divided
• Balsamic vinegar

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Red pepper flakes

  pinch, optional
• Water or low-sodium broth

  2 cups for polenta, plus 2 tablespoons for pan sauce

Instructions

1. Pat the pork chops dry, season generously with salt and black pepper, and let them sit at room temperature while you cut the heirloom tomatoes into wedges, slice the zucchini, thinly slice the garlic, and tear the basil.
2. Bring 2 cups water or low-sodium broth to a simmer in a small saucepan; whisk in the polenta with a pinch of salt, reduce heat to low, and cook 18–22 minutes, stirring often, until creamy. Stir in the butter, then cover off heat.
3. While the polenta cooks, heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the pork chops 3–4 minutes per side, until deeply golden and the center reaches 145°F, then transfer to a plate to rest for 5 minutes.
4. Lower the skillet to medium, add the remaining 1 tablespoon olive oil, and sauté the zucchini with a pinch of salt for 3–4 minutes until just tender and lightly browned.
5. Add the sliced garlic and optional red pepper flakes to the skillet and cook 30 seconds, then add the heirloom tomato wedges, balsamic vinegar, and 2 tablespoons water; toss gently for 1–2 minutes just to warm the tomatoes and create a glossy pan juice.
6. Stir most of the torn basil into the tomato-zucchini mixture, taste, and adjust with salt, pepper, or another tiny splash of balsamic if needed.
7. Spoon the creamy polenta onto two plates, top with the seared pork chops, and pile the warm heirloom tomato and zucchini mixture alongside or over the pork; finish with the remaining basil and pan juices.