Pan Fried Pork Chops with Tomato Chutney over Polenta
This recipe struck me because of the tomato jam – as you may recall, I have lots!
- 1 lb pork chops (or chicken)
- ¾ cup quick cooking polenta mix
- ½ cup flour
- ¼ buttermilk (you can make this with lemon juice)
- 1 bunch fresh Swiss Chard, rinsed and trimmed
1. In medium saucepan, bring 2½ cups water and 1 tsp salt to a boi; stir in polenta mix. Reduce heat, cook for 5 minutes, stirring often. Set aside and keep warm.
2. In shallow dish, combine flour with ¼ tsp salt and pepper to taste. Pour buttermilk in another shallow dish. Dip meat into milk, then the flour (called dredging), turning to coat both sides.
3. In large skillet, heat 1 Tbs vegetable oil over medium-high heat. Add meat and cook about 8 minutes, or until no longer pink, turning once halfway through cooking. Remove from skillet and set aside.
4. Drain pan drippings. Add chard to the same skillet, cook and stir until wilted. Serve with polenta, meat and tomato jam. Serves 4.
Note to self: peppers were 3 for $2.50 so we had stop-light roasted peppers with this dish instead.
