Balsamic Glazed Pork Chops with Parmesan Polenta

Pat 4 pork chops dry with paper towels and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme.

In a small bowl, whisk together 1/3 cup balsamic vinegar, 2 tablespoons honey, 2 minced garlic cloves, and 1 teaspoon dijon mustard to create the glaze. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the seasoned pork chops and sear for 3-4 minutes on each side until golden brown.

Reduce heat to medium-low and pour the balsamic glaze over the pork chops. Simmer for 5-7 minutes, occasionally spooning the glaze over the chops, until the internal temperature reaches 145°F (63°C) and the glaze has thickened.

While the pork chops are cooking, prepare the polenta. In a medium saucepan, bring 2 cups chicken broth and 1 cup milk to a gentle boil over medium heat.

Slowly whisk in 1 cup instant polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for 3-5 minutes until thickened.

Remove polenta from heat and stir in 1/2 cup grated parmesan cheese, 2 tablespoons butter, and 1 tablespoon chopped fresh rosemary. Season with salt and pepper to taste.

Transfer the pork chops to a plate and let rest for 3 minutes. Pour any remaining glaze from the pan over the chops.

Divide the parmesan polenta among four plates, top each with a pork chop, and drizzle with additional glaze. Garnish with 2 tablespoons chopped fresh parsley.