- 1 tablespoon extra-virgin olive oil
- 4 fresh sage leaves, chopped
- 2 cups chicken broth
- 2 cups 1 percent milk
- 2/3 cup quick-cooking polenta
- 1 1/2 cups canned pure pumpkin
- 1/4 cup grated Parmesan
- Kosher salt and pepper
- 4 (5-ounce) boneless center-cut pork loin chops
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup pure maple syrup
- 1/4 cup chicken broth, low-sodium canned
For the polenta:Heat the olive oil in a small skillet over medium heat. Add the sage to the oiland cook until the sageis slightly crisped, about 1 minute. Remove from the heat and set aside.Meanwhile, put the broth and milkin a medium saucepan and bring to a boil over high heat. Slowly whisk in thepolenta, reduce the heat to low, and cook, whisking occasionally, until thepolenta is thick and creamy, about 15 minutes. Pull the saucepanfrom the heat and whiskin the pumpkin,sage with the oil, cheese,salt, and pepper. Hold in a warm place.
For the pork chops:Heat a large skillet over medium-high heat. Dry the pork chops well and seasonwith salt and pepper, to taste. Add the oil to the pan and heat untilshimmering. Lay the chops in the pan and cook until lightly browned on thefirst side, about 4 minutes. Turn the chops and cook until the second side isbrowned and the chops are cooked through, about 3 minutes more. Transfer thechops to a platter.
Pour off the excess oil from the pan. Add the vinegar, and return the pan tothe heat and use a wooden spoon to scrape up any brown bits that cling to thepan. Stir in the mustard, maple syrup, and chicken broth, along with any juicesfrom the pork chops. Cook over high heat until the mixture is syrupy, about 5minutes. Season to taste.
Serve the pork chops with the pumpkin polenta and drizzlewith the sauce.