Cook, relax, and enjoy!

What you'll need: ¾ cup polenta 8 oz asparagus 1 lb ½-inch bone-in pork loin rib chops 2 cloves garlic fresh sage 1 Tbsp butter 1 oz Parmesan coarse salt olive oil freshly ground black pepper

Equipment: medium saucepan large skillet grater

Recipe steps:

  1. Cook polenta Bring 3 cups salted water to a boil in a medium saucepan. Slowly whisk in polenta and cook, whisking occasionally, until thickened, about 3 minutes. Remove from heat and cover to keep warm.

  2. Cook asparagus Heat 1 tablespoon oil in large skillet over medium-high. Trim ends from asparagus and add to skillet. Season with salt and pepper. Cook until just tender, 3–5 minutes (depending on thickness). Transfer asparagus to a plate.

  3. Cook pork chops Heat 1 tablespoon oil in the same skillet over medium-high. Season pork chops with salt and pepper and add to skillet. Cook until brown on both sides and cooked through, turning frequently, about 5 minutes.

  4. Prep garlic & sage Meanwhile, peel and slice garlic and remove leaves from sage stems (about 10).

  5. Baste pork chops Remove pork chops from heat and add butter, garlic, and sage leaves. Once butter melts, spoon over chops to baste.

  6. Finish polenta & serve Rewarm polenta over medium heat. Grate Parmesan and stir in. Whisk in more water, if needed, until creamy again. Season with salt and pepper. Divide polenta among plates. Top with pork chops and asparagus and spoon sage butter over the top.

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