By Brittanie Peterson
Preheat your oven to 375°F (190°C). While the oven is heating, pat dry the pork loin or chops with paper towels and season them with salt and pepper.
In a small bowl, mix the juice of half the lemon, 1 tablespoon of olive oil, and minced garlic cloves. Rub this mixture onto the pork to marinate while you prepare other ingredients.
Place a large oven-proof skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once hot, sear the pork on both sides until browned, about 3 minutes per side.
Transfer the skillet to the preheated oven and roast until the pork reaches an internal temperature of 145°F (63°C), about 10-15 minutes. Remove from the oven and cover with foil to rest.
In a medium saucepan, bring 3 cups of water to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until thickened, about 5 minutes.
Stir in the grated Parmesan cheese into the polenta, season with salt and pepper to taste, and keep warm.
In a separate pan over medium heat, add broccoli florets with a splash of water. Cover and steam for about 3-4 minutes until bright green and tender-crisp.
Remove the lid, squeeze the juice from the remaining half of the lemon over the broccoli, season with salt and pepper, and cook until any remaining water evaporates, about 2 more minutes.
Slice the rested pork and serve it alongside the Parmesan polenta and sautéed broccoli.
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By Brittanie Peterson
This Main Course Pork Italian Family Friendly recipe is ready in 45 minutes and features pork loin or chops, quick-cook polenta, grated Parmesan and other delicious ingredients. Contains 540 calories total.
Preheat your oven to 375°F (190°C). While the oven is heating, pat dry the pork loin or chops with paper towels and season them with salt and pepper.
In a small bowl, mix the juice of half the lemon, 1 tablespoon of olive oil, and minced garlic cloves. Rub this mixture onto the pork to marinate while you prepare other ingredients.
Place a large oven-proof skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once hot, sear the pork on both sides until browned, about 3 minutes per side.
Transfer the skillet to the preheated oven and roast until the pork reaches an internal temperature of 145°F (63°C), about 10-15 minutes. Remove from the oven and cover with foil to rest.
In a medium saucepan, bring 3 cups of water to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until thickened, about 5 minutes.
Stir in the grated Parmesan cheese into the polenta, season with salt and pepper to taste, and keep warm.
In a separate pan over medium heat, add broccoli florets with a splash of water. Cover and steam for about 3-4 minutes until bright green and tender-crisp.
Remove the lid, squeeze the juice from the remaining half of the lemon over the broccoli, season with salt and pepper, and cook until any remaining water evaporates, about 2 more minutes.
Slice the rested pork and serve it alongside the Parmesan polenta and sautéed broccoli.
Calories per Serving: 540
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