Maple-Dijon Pork Chops with Cheddar Polenta Recipe | Wisconsin Cheese
Melted cheddar tops pork chops and tender Brussels sprouts in a maple Dijon glaze, all served over creamy cheddar cheese polenta for a cozy dinner.
Keywords
- cheddar
- cheddar cheese
- polenta
- polenta recipe
- cheese polenta recipe
- pork chops recipe
- renards cheese
- new world cheddar cheese
Ingredients
- 2 tablespoons olive oil, divided
- 3/4 pound Brussels sprouts, trimmed and halved
- 2 bone-in pork chops (6 ounces each)
- Salt and pepper
- 1/4 cup dry white wine
- 1/4 cup maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1/4 teaspoon minced fresh rosemary
- 1 tablespoon cold butter, cubed
- 2 ounces Renard’s New World Cheddar cheese, shredded (1/2 cup)
- 1 cup water
- 1 cup whole milk
- 1/2 teaspoon garlic salt
- 1/2 cup polenta or cornmeal
- 3 ounces Renard's New World Cheddar cheese, shredded (3/4 cup)
- 1 1/2 tablespoons butter, cubed
- Coarsely ground pepper to taste
- Minced fresh rosemary
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