Maple-Dijon Pork Chops with Cheddar Polenta

Instructions

Maple-Dijon Pork Chops:

1. Warm 1 tablespoons olive oil in a 12-inch cast-iron or large skillet over medium-high heat. Add Brussels sprouts, cut side down; cook for 2-5 minutes or until browned. Cook and stir for 5-7 minutes longer or until tender. Transfer to a bowl. Keep warm.
2. Season pork chops with salt and pepper. Warm remaining olive oil in the same pan over medium heat. Add pork chops; cook, covered, for 6 minutes. Flip pork chops; cook, covered, 6-8 minutes longer or until a thermometer inserted into meat reads 145°F. Transfer pork chops to a plate; tent with aluminum foil.
3. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 3-5 minutes or until wine is reduced by half. Reduce heat to low. Whisk in the maple syrup, Dijon mustard and rosemary. Bring to a boil, whisking constantly. Cook and whisk 2-4 minutes longer or until sauce is reduced to about 1/4 cup.
4. Reduce heat to low. Whisk in butter. Season with salt and pepper. Return Brussels sprouts and pork chops to the pan; coat with sauce. Top pork chops with cheddar. Cover and cook for 2-3 minutes or until cheese is melted. Remove from the heat. Keep warm.

Polenta:

1. Bring the water, milk and garlic salt to a boil in a saucepan over medium-high heat, stirring constantly. Slowly whisk in polenta, whisking constantly until thoroughly blended and smooth.
2. Reduce heat to low. Cook for 15-20 minutes or until the mixture thickens and polenta is tender, stirring frequently.
3. Remove from the heat. Gradually stir in cheddar and butter until melted. Season with pepper to taste.
4. Serve Brussels sprouts and pork chops with sauce over polenta. Garnish with rosemary.