Name: Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes
Cook time: 20 minutes
Total time: 22 minutes
Yield: 4 servings
Ingredients: 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

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Photo by Andrew Purcell, prop styling by Sarah Cave, food styling by Rhoda Boone

You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.

Cooks' Note

If you can't find smoked mozzarella, feel free to use regular fresh mozzarella. If anchovies aren't your favorite, substitute 4 teaspoons finely chopped capers.

Recipe notes

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