Maple-Dijon Pork Chops with Cheddar Polenta Recipe
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wisconsincheese.com.
Cooking tools:
- Oven
- Stove
- Skillet
- Saucepan
- Baking sheet
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Plate
- Colander
- Tongs
Ingredients
- 2 tablespoons olive oil, divided
- 3/4 pound Brussels sprouts, trimmed and halved
- 2 bone-in pork chops (6 ounces each)
- Salt
- 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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