Balsamic Glazed Pork with Roasted Garlic Herb Polenta and Greens

A Weeknight Dinner Winner: Balsamic Glazed Pork with Polenta

As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. But trust me, this Balsamic Glazed Pork with Roasted Garlic Herb Polenta and Greens recipe is a game-changer. It's surprisingly simple to make, even on a weeknight when time is tight, yet feels incredibly sophisticated and satisfying. The combination of tender, flavorful pork, creamy polenta infused with roasted garlic, and vibrant greens is a true delight. This dish has become a staple in our family, and I'm confident it will become one of your favorites too. The beauty of this recipe lies not just in its deliciousness, but in its flexibility. You can easily adapt it to what you have on hand – different greens, herbs, even the type of milk you use for the polenta can all be easily substituted.

The aroma alone is enough to make your mouth water. The roasting garlic mellows beautifully in the oven, creating a deeply savory and aromatic base for the creamy polenta. I love using cashew milk for a richer, creamier texture, but any milk will do. The balsamic glaze adds a touch of sweetness and acidity that perfectly balances the richness of the pork and the earthiness of the polenta. The sautéed swiss chard provides a fresh, slightly bitter counterpoint, adding both texture and nutritional value. And don’t forget the garnish! A sprinkle of pomegranate seeds and pine nuts adds a pop of color and a delightful crunch that elevates the dish to the next level.

This recipe is perfect for a cozy weeknight dinner with the family, or even a more elegant meal for guests. The preparation is straightforward, allowing you to spend more time enjoying the company of your loved ones rather than being stuck in the kitchen. The leftovers are equally delicious, making it a great option for meal prepping. You can easily reheat the pork and polenta for a quick and satisfying lunch the following day. I often double the recipe so that I have leftovers for my busy lunchbox. So, ditch the takeout menus and embrace the ease and deliciousness of this Balsamic Glazed Pork with Polenta. You won't regret it!

Tips and Variations:

• For a spicier kick, add a pinch of red pepper flakes to the polenta or the balsamic glaze.
• Feel free to experiment with different herbs. Thyme, rosemary, or oregano would all be delicious additions.
• If you don't have swiss chard, you can substitute spinach, kale, or other greens.
• To make this a complete meal, serve with a side of crusty bread for sopping up the delicious balsamic glaze.
• For a vegetarian option, replace the pork with roasted vegetables, such as butternut squash or eggplant.
• Prep ahead: Roast the garlic and chop the herbs earlier in the day to save time on cooking night.

This recipe isn't just about a delicious meal; it's about creating a moment of calm and nourishment in the midst of a busy life. It's a reminder to take a pause, savor the flavors, and appreciate the simple pleasures of a well-prepared, satisfying dinner. It's a testament to the power of good food to bring people together and create lasting memories. So, go ahead, try it out. Let me know how it turns out!

Step-by-step

• Preheat the oven to 500 degrees F.
• Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic.
• Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil.
• Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft.
• Remove from the oven and allow to cool five minutes.
• Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
• To make the polenta, pour the water and milk into a medium size saucepan and bring to a boil.
• Lower the heat to medium and slowly pour in the polenta.
• Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.
• During the last minute or so, stir in roasted garlic, fresh herbs and a dash of salt and pepper.
• While the polenta cooks, prepare the pork.
• Pour balsamic vinegar, water and preserves in a liquid measuring cup and mix well.
• Heat a large skillet over medium-high heat and add 1 tbsp of olive oil.
• Season pork chops with salt and pepper and place on the skillet, searing for 3-4 minutes to get a nice caramelization.
• Flip and cook for another 2-3 minutes, until browned.
• Reduce to medium heat and pour in all but ½ cup of balsamic mixture.
• Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently.
• While the pork finishes cooking, heat 1 tbsp of olive oil in a separate skillet over medium heat.
• Once hot, add swiss chard and saute for 3-4 minutes, stirring frequently, until wilted down.
• To assemble: spoon ~1 cup of polenta onto a serving plate/bowl.
• Top with a spoonful of swiss chard and one pork chop.
• Pour a drizzle of remaining balsamic mixture (or spoon out leftover balsamic glaze from the skillet) on top.
• Garnish with fresh herbs, pomegranate seeds and pine nuts. Serve!