- 4 pork chops (see note)
- 4 cup gluten-free vegetable stock
- 1 cup polenta
- 3/4 cup finely grated parmesan cheese
Preheat the oven to 375 degrees F.
Preheat a skillet.
Put the pork chops in the skillet, season with sea salt, and cook for 2 to 3 minutes (depending on thickness) before turning.
Cook for 2 to 3 minutes on the second side, or until the juices run clear.
Transfer to a rimmed baking sheet and bake for 5 minutes.
Meanwhile, in a saucepan, bring 3 cups of the stock to a boil.
Add the polenta.
It should not thicken too much but should be very creamy (add more stock if necessary).
Add the parmesan and season with sea salt and pepper to taste.
Spoon the polenta onto 2 plates and place 2 chops on top of it.
Pour any juices from the baking sheet on top.
Note: If the chops are quite large, this may make 3 or 4 servings.