Pumpkin Seed Crusted Pork Chops with Creamy Chive Polenta

We are excited to be partnering with Lindsey from Forage and Fodder Kitchen to bring you delicious recipes featuring our products! We hope these recipes can serve as a source of inspiration for you when you’re shopping & planning what to cook. First up, Pumpkin Seed Crusted Pork Chops with Creamy Chive Polenta.

With fall here, cozy comfort meals are on the rise. What shouts "Fall" more than pumpkin? Better yet, pumpkin seeds! These amazing little seeds are not only full of nutrition, they pack a delicious nutty flavor when toasted, as well. They create the perfect crunchy crust, to compliment these delicious juicy chops. Serve them over dreamy creamy polenta, and you have yourself a perfect pair.

Pork Chops:

2 Pasture Raised Bone-In Pork Chops

1/2 C Pumpkin Seeds

1 Large Clove Fresh Garlic

2-3 Tbsp Flour

1-2 Eggs, Beaten

1 Tsp Thyme

Salt and Pepper to Taste

2 Tbsp Avocado Oil

Preheat oven to 425F.

In a food processor, combine pumpkin seeds and 1 clove of garlic. Pulse until roughly chopped. Add in flour, thyme, a generous amount of salt, pepper, and pulse a few more times to combine. Place mixture on a plate and spread out evenly. Beat eggs and pour onto another dish, and set next to flour mixture.

Pat pork chops dry with a paper towel, and set aside. Heat avocado oil in a large pan on medium heat. Dip pork chops one at a time into the egg wash, then into flour mixture. Coat well and pat seeds down to ensure chops are well coated for a nice crust. Transfer to pan, and brown the chops for a couple minutes on each side, until a golden color is achieved. Do not fully cook.

Transfer chops onto a wire rack, on top of a baking sheet. Place in oven and bake for 20-30 mins, or until fully cooked; time will vary due to thickness. Using a meat thermometer, check internal temp at thickest point for desired wellness; a minimum of 145F.

Let rest for 5 minutes and serve warm with polenta.

Polenta:

4 C Water

1 Tsp Kosher Salt

1 C Polenta or Medium Ground Corn Meal

2-3 Tbsp Polenta

2 Tbsp Butter

2-3 Dashes Heavy Cream

Chives, Finely Chopped

In a large saucepan, bring water and salt to a boil. Add polenta slowly into boiling water, whisking constantly until all polenta is well stirred, and there are no lumps.

Reduce heat to low and simmer, stirring often, until polenta starts to thicken. Polenta mixture should still be slightly loose, but it's ok to let thicken a bit, since you'll be adding heavy cream at the end.

Cover and cook on low for 30 minutes, stirring every 5 minutes. Polenta is done when the texture is creamy and the grains are tender to the bite.

Turn off heat and gently stir in 2 tablespoons of butter, a few dashes of cream, and sprinkle in chives.

Cover and let sit for 5 minutes to thicken. Add salt to taste, and serve warm.