1. preheat oven to 300 degrees. 2. melt butter in a 12 inch flameproof casserole. 3. add chops and saute over medium-high heat, turning to brown on both sides, about 8-10 minutes. 4. sprinkle garlic, sage,bayleaf, and rosemary needles. 5. bathe pork chops and herbs in white wine and cook over medium high heat and turning until the wine has evaporated, about 10-15 minutes. 6. mix together milk, broth, and polenta. 7. after a few minutes, add polenta mixture to the pan, lifting each chop and making sure the mixture gets underneath. 8. stir well to incorporate the polenta mixture and the pan juices. 9. sprinkle salt and pepper over the top. 10. put entire mixture in the oven for 30-40 minutes. Add more broth if needed, until polenta is thick, yet soft and creamy. 11. Remove and discard bay leaf. 12. Serve immediately. ---------------------------------------------------------------------------
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