The other night I tried out a new yummy meal that I think we’ll definitely be adding to our list of make again meals.
2 bell peppers sliced, yellow and red
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons drained capers
1 to 1 ½ cups chicken broth
1 tablespoon chopped fresh parsley
4 boneless pork chops
Heat two tablespoons vegetable oil over medium heat and brown pork chops on all sides then put aside. Add remaining vegetable oil, onions and bell peppers to the pan and cook until tender. Mix in flour, cook for 2 minutes. Add vinegar, capers, broth and pork chops. Cover and cook until sauce thickens and pork chops are cooked through. Season with salt and pepper, top with parsley and serve.
About halfway through making the pork chops it dawned on me that I hadn’t thought about a side dish. Oopppsssss! So I did a quick search online and decided on this yummy polenta recipe that can be customized to fit your purposes.
Polenta with rosemary and parmesan
2 3/4 cups low-sodium chicken broth
2 cups water
1 1/2 cups milk
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon salt
1 1/2 cups yellow cornmeal
1/2 cup shredded Parmesan cheese, or more if desired
salt and black pepper to taste
In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
For my purpose I cut the rosemary down and added some mozzarella cheese on top. It was so yummy! I served the pork chops on top of the polenta and the texture complimented everything really well. Then for our veggie I just went with something simple, steamed corn.