Ingredients
1
tablespoon olive oil
2
boneless pork chops (6 oz each)
Salt and pepper
3
tablespoons cherry jam
1
tablespoon balsamic vinegar
2
to 3 tablespoons water
1 1/2
cups Cascadian Farm® premium organic mixed vegetables
2
tablespoons water
3/4
cup quick-cooking polenta
Water called for on polenta package
1
oz cream cheese, softened
1
tablespoon butter, softened
Salt and pepper
Preparation
Heat 10-inch nonstick skillet over medium-high heat; add oil. Season both sides of pork with salt and pepper. Add to skillet. Cook 2 to 3 minutes on each side or until golden brown outside and no longer pink in center. Transfer pork to a plate; cover with foil.
Reduce heat to low. Add jam, vinegar and 2 tablespoons of the water to skillet. Cook about 1 minute or until sauce comes together; add more water if sauce is too thick. Season to taste with salt and pepper.
Make polenta as directed on package; stir in cream cheese and butter.
In microwavable bowl, microwave mixed vegetables and 2 tablespoons water uncovered on High about 4 minutes or until hot.
Serve by adding a spoonful of polenta to a plate and topping it with a pork chop, vegetables and cherry sauce.
