Pork Chops with Tomato-Marsala Sauce and Polenta

Oliver’s is proud to announce a new partnership with Stone Valley Farms! These local piggies are all heritage breed and free-roaming, with no antibiotics or hormones. They’re raised at a fourth generation family farm on a completely vegetarian diet, and they’re finished on walnuts, imparting a creamy consistency to the fat. So, what does this mean for you? A delicious, versatile meat that’s completely guilt-free – pick some up today at your neighborhood Oliver’s Market and experience the difference!

  • Serves: Makes 4 Servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 4 3/4 inch-thick Pork Chops (Boneless or Rib Chops)
  • 2 tbsp. Butter
  • 3 tbsp. Olive Oil
  • 2 Eggs, lightly beaten
  • 1 1/2 cups Fresh Bread Crumbs
  • 1/4 cup Minced Onion
  • 1/4 cup Chicken Stock
  • 1/4 cup Marsala Wine
  • 1 cup Canned San Marzano Tomatoes, well drained
  • 1-2 tbsp. Softened Butter, for finishing sauce
  • Salt & Pepper, to taste
  • 4 cups Chicken Stock
  • 1 cup Quick Cooking Polenta
  • 1/2 cup Medium White Cheddar, shredded
  • 1/2 cup Parmesan Cheese, shredded
  • Salt & Pepper, to taste


  1. PORK CHOPS: Using a mallet, pound chops to ½ inch thickness, then score each chop on one side to prevent curling. Season chops with salt and pepper. Dredge chops in egg, then coat in bread crumbs.

  2. Heat two tablespoons of butter and two tablespoons of olive oil in large sauté pan. Brown chops until just heated through, approximately 2 minutes per side, then remove from pan and keep warm. Pour off fat, leaving behind any fond that may have formed.

  3. Heat remaining tablespoon of olive oil and sauté onion. Season with salt and pepper. Add stock to pan and reduce to a glaze, then add marsala wine and reduce again. Stir in tomatoes (and any juices given off by pork) and heat through. Remove from heat and swirl in butter.

  4. Serve chops atop soft polenta, spoon on sauce, and garnish with parmesan curls.

  5. POLENTA: In a heavy-bottomed sauce, pour in chicken stock and bring to boil. Slowly add in polenta while whisking; cook polenta according to package directions, whisking constantly to prevent lumps.

  6. When cooked through, add cheese handful at time. When cheese is completely incorporated, season with salt and pepper and stir to combine. Serve immediately.

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