More ideas from Debra
Polenta's a wonderful side dish -- it's not just a hearty accompaniment to meats like these golden pork chops. With its creamy texture, it's almost a sauce -- perfect for chasing around your plate with a full fork.

Pork tenderloin with Swiss Chard & Polenta: This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Polenta's a wonderful side dish -- it's not just a hearty accompaniment to meats like these golden pork chops. With its creamy texture, it's almost a sauce -- perfect for chasing around your plate with a full fork.

Pork tenderloin with Swiss Chard & Polenta: This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.

Apples and shallots, sauteed in butter and wine, make a smooth and savory accompaniment to broiled pork chops. If you prefer, you can replace the wine with an equal amount of apple cider for a sweeter result.

Apples and shallots, sauteed in butter and wine, make a smooth and savory accompaniment to broiled pork chops. If you prefer, you can replace the wine with an equal amount of apple cider for a sweeter result.

Pork rib chops have a bit more marbling than loin chops, so they tend to be juicier and more tender once cooked. Here, we serve them on top of the white beans for an instant sauce.

Pork rib chops have a bit more marbling than loin chops, so they tend to be juicier and more tender once cooked. Here, we serve them on top of the white beans for an instant sauce.

Tender cabbage leaves are a healthy alternative to dumpling skin in these cabbage rolls, stuffed with a moist blend of pork, sage, and veggies.

Tender cabbage leaves are a healthy alternative to dumpling skin in these cabbage rolls, stuffed with a moist blend of pork, sage, and veggies.

This stew includes the customary pairing of pork and apples, as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

This stew includes the customary pairing of pork and apples, as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.