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 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. Divide them between two plates and tent loosely with foil. Carefully wipe the hot skillet clean with a folded paper towel held with tongs.

4. 4.

   Add 1 tablespoon extra-virgin olive oil to the clean 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 1/2 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.

   Place one rested pork chop over four golden polenta rounds on each plate, then spoon the heirloom tomato pan sauce generously over and around the pork.