Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes

Preparation

1. Step 1

   Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

   Step 2

   In a medium saucepan, prepare polenta according to package directions.

   Step 3

   While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

   Step 4

   Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.

   Step 5

   Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

   Step 6

   When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

   Step 7

   Serve pork chops over polenta, topped with tomato pan sauce and parsley.