Pork Chops With Wine Sauce On A Polenta Bed - cooking recipe

Ingredients

8 pork chops, about 1 to 1 1/2 pounds trimmed
2 teaspoons olive oil
Polenta
2 (10 ounce) cans chicken broth
3 1/2 cups water
1 1/2 cups cornmeal
1/3 cup parmesan cheese, grated
3 teaspoons sour cream
1/2 teaspoon salt
Wine Sauce
1 cup dry red wine
1 cup condensed beef broth
6 teaspoons cranberry jelly
1/2 teaspoon salt
1 teaspoon cracked black peppercorns
2 teaspoons cornstarch
2 teaspoons water

Preparation

For the Polenta----------.
Bring chicken broth and water to a boil in a large saucepan on high heat.
Reduce heat to medium-low.
Stir in cornmeal.
Heat and stir for 15 minutes until thick and mixture leaves the side of the pan.
Add Parmesan, sour cream, and salt.
Stir, cover and keep warm.
In a large, heavy skillet heat oil over medium heat.
Add chops and cook 7 minutes on each side.
Remove from pan and keep warm.
For the Wine sauce----------------.
In the same frying pan add the first 5 ingredients.
Simmer uncovered, for about 5 minutes.
Stir cornstarch into water until smooth, then into wine mixture.
Heat to boiling and thickened.
Prepare 4 plates and center polenta, then chops, then sauce.
Enjoy!