Polenta-stuffed Pork Chops

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Sami	Pork	4	Servings

INGREDIENTS

2/3	c	Cornmeal
1/2	t	Salt
2	T	Olive oil
1/3	c	Onion, chopped
2		Cloves garlic, minced
1/4	c	Mixed herbs, basil sage&
		parsley
6	T	Parmesan cheese, grated
1/4	t	Pepper
4		Boneless pork sirloin, 1-1
		1/2" thick
1/4	t	Garlic powder
3	T	Dry white wine
		Balsamic vinegar

INSTRUCTIONS

In a heavy saucepan, mix cornmeal with 2 cups of water with a whisk
until smooth. Add salt and cook over medium heat, stirring  frequently,
until it is thick. Reduce heat to medium-low and cook,  stirring until
it comes to a boil. Continue cooking until polenta is  smooth and thick
and lost it's grainy look. Remove from heat.  Heat 1 tablespoon oil in
skillet, add onion and sate about 2 minutes.  Add herbs and garlic.
Cook for 30 seconds. Remove from heat. Stir in  cheese and pepper. Stir
mixture into polenta and set aside.  Preheat oven to 350F. Using a
sharp knife, cut a deep pocket into the  side of each pork chop, taking
care not to cut through to the other  side. Season all over with salt,
pepper and garlic powder. Fill with  polenta (do not overfill) and
press edges closed to seal.  In the same skillet, heat remaining olive
oil over medium-high heat.  Brown pork chops on all sides. Transfer to
a baking dish. Add white  wine to skillet. Stirring and scraping the
bottom of the pan to  deglaze. Pour drippings over chops. Bake 20 to 25
minutes. Do not  overcook. If desired, splash with balsamic vinegar
before serving.  Recipe by: Patricia "Pie" Williams (EAT-L listserv)
Posted to EAT-L Digest  by Sharon Barbour
<sharonb@TRITON.MAYFIELD.HP.COM> on Jan 9, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 363 Calories From Fat: 171 Total Fat: 19.2g Cholesterol: 81.5mg Sodium: 475.2mg Potassium: 466.2mg Carbohydrates: 18.2g Fiber: 1.8g Sugar: <1g Protein: 26.8g