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Pork and Polenta with Cherry Sauce

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  • Prep 10 min
  • Total 20 min
  • Ingredients 13
  • Servings 2
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Seared pork chops smothered in a sweet sauce and served with ready-to-go veggies make a quick all-in-one-meal.
By Inspired Taste
Updated Mar 25, 2012
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  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Make polenta as directed on package; stir in cream cheese and butter.
  • 4
    In microwavable bowl, microwave mixed vegetables and 2 tablespoons water uncovered on High about 4 minutes or until hot.
  • 5
    Serve by adding a spoonful of polenta to a plate and topping it with a pork chop, vegetables and cherry sauce.

Tips from the Pillsbury Kitchens

  • tip 1
    Replace polenta with brown or white rice.
  • tip 2
    Instead of cherry jam, use strawberry or blackberry jam.

Nutrition Information

No nutrition information available for this recipe
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