Name: Pork Chops with Sautéed Bell Peppers & Creamy Polenta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups polenta (cornmeal); 6 pork chops, bone-in; 3 red bell peppers; 3 yellow bell peppers; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt; virgin coconut oil

Pork Chops with Sautéed Bell Peppers & Creamy PolentaPork Chops with Sautéed Bell Peppers & Creamy Polenta — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ cups polenta (cornmeal)

6 pork chops, bone-in

3 red bell peppers

3 yellow bell peppers

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Add hot water (from the tap) to a medium saucepan; cover and bring to a boil over high heat.

Wash and dry the fresh produce.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut the quarters lengthwise into 6-mm-thick strips and transfer to a large bowl.

Once the water is boiling, slowly add the polenta in a thin steady stream while whisking constantly until all the polenta is incorporated into the liquid. Turn the heat down to low and continue whisking until the polenta has thickened. Cover the polenta and cook for 20 to 25 minutes, stirring every 10 minutes or so.

Trim off and discard the ends of the onions and remove the outer layer; halve the onions lengthwise, then thinly slice crosswise into half-rounds.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.

Once the pork chops have been transferred, add more coconut oil and the onion to the skillet. Cook, stirring frequently, until the onion is softened, 2 to 3 minutes.

Add the bell peppers to the skillet; cook, stirring occasionally, until just tender, 3 to 4 minutes. Remove from the heat.

Add olive oil to the polenta and season with salt and pepper; stir to combine.

To serve, divide the polenta, bell peppers, and pork chops between plates. Enjoy!

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