We adapted this recipe from one that appeared in Cooking Light magazine. It’s a great weeknight meal that will feel like a special occasion.
2 cups whole milk
1 cup fat-free, low-sodium chicken broth
3/4 cup uncooked polenta
3 ounces 1/3-less-fat cream cheese, softened
4 tablespoons We Olive Fig Balsamic Vinegar
1 tablespoon We Olive Blood Orange Olive Oil, divided
2 teaspoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
1 10 ounce bag of spinach
kosher salt and pepper to taste
Bring milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.
Place Fig Balsamic Vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by a third. (about 4 minutes).
Place a grill pan over medium-high heat. Combine half tablespoon Blood Orange Olive Oil, rosemary, salt, and pepper; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar in the last minute of cooking. Let stand 5 minutes before slicing.
In a large skillet, heat remaining half tablespoon Blood Orange Olive Oil over medium high heat. Add the spinach to the skillet and cover, cook for 5 minutes. Remove cover and season with salt and pepper to taste.
To serve, divide the polenta and spinach among four plates. Top with glazed pork chop and drizzle with remaining fig vinegar reduction.