My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 10 min
Cook Time: 20 min
Preheat the oven to 425 F.
Cook polenta according to package instructions using vegetable broth for liquid.
While polenta is cooking, place cherry tomatoes on a baking sheet. Toss with olive oil, salt, pepper and garlic. Place in the oven and roast for 13-15 minutes until tomatoes are slightly blistered. Sprinkle with basil when you pull from the oven.
In a large saute pan, heat olive oil over medium-high heat. Season pork chops with salt and pepper. Cook 3-5 minutes per side or until desired doneness is reached and outside is golden brown.
When polenta is fully cooked, mix in ricotta, parsley and mozzarella cheese.
Serve by placing polenta on a plate, top with pork chops and then with roasted tomatoes and fresh basil.
Plant-based: Swap pork chops for tempeh. Use non-dairy options in polenta.
Kid-friendly: Serve all the parts separately and add in their favorite dipping sauce for the pork.
Add spice: Add sliced hot cherry peppers in with the pork chops.
Quick Prep: Use leftover polenta.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.