Maple Chipotle Pork Chops with Cheesy Polenta and Broccoli

35 minutes || My rating: 8/10 || Difficulty rating: Intermediate

Directions for the pork chops: http://www.myrecipes.com/recipe/grilled-maple-chipotle-pork-chops-on-smoked-gouda-grits

Pro-tip: Don’t have a grill? You can sear on the stove top, and then bake at 375 until the inner temp reaches 140. The temp will continue to rise to 145 (get a meat thermometer if you don’t have one – it’s a life saver) after you remove it from the oven, so you pork is not overcooked and dry!!

Note: Pictured are huge pork chops – over ½ pound each! I only ate ½ of mine, and it reheated well the next day for lunch.

Directions for the cheesy polenta:

1. Cook instant polenta to box directions
   
2. Stir in 1 tablespoon of butter
   
3. Stir in 1 cup of shredded cheese, I prefer sharp cheddar
   

Directions for the broccoli:

1. Cut into florets
2. Boil in water for 7-10 mins until fork tender
3. Strain and season with salt, pepper, and powder garlic (your favorite veggie seasoning can be substituted)