- 1 cup quick-cooking polenta
- 4 (1-inch) thick bone-in pork chops (about 2 1/2 pounds total)
- 4 (1/4-inch) thick slices smoked mozzarella (about 3 1/2 ounces)
- 4 teaspoons anchovy paste, divided
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground black pepper, divided
- 4 garlic cloves, smashed
- 2 pints grape tomatoes (about 3 1/2 cups)
- 1/2 cup low-sodium chicken or vegetable broth
- 3 tablespoons unsalted butter, divided
- 1/2 cup milk
- Chopped flat-leaf parsley, for serving
- toothpicks
- Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
- In a medium saucepan, prepare polenta according to package directions.
- While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
- Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
- Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
- When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
- Serve pork chops over polenta, topped with tomato pan sauce and parsley.