Pork chops cooked in the broth of polenta (Costine di maiale cotte nel brodo di polenta) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

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Notes about this recipe

  • ashallen on October 31, 2019

    The pork chops seemed a bit dry and "cooked"-tasting to me (though my husband really liked them). What I really loved, however, was the polenta than cooked with the chops - it was absolutely delicious from absorbing the pork juices in the oven. Recipe doesn't yield a large quantity of polenta, but what's there is very, very flavorful. I used a coarse stone-ground cornmeal that required some extra time in the oven before it was done. I removed the chops, stirred in an additional 1/3-1/2 cup water and put it back in the oven for 15 more minutes - that fixed it. Polenta has a large quantity of butter in it (in addition to the pork fat/juices) - there were pools of butter in it at the end of cooking. I'll try cutting back the butter somewhat next time and see if I notice its absence. I'll also try pulling the chops sooner to see if they come out more succulent that way.

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