Ingredients
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1/4 cup maple syrup
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2 tbsp white miso paste
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1 (16 oz) pkg Nature's Promise® boneless pork chops
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3 cups low-sodium chicken broth
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1 cup instant polenta
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2 tbsp butter
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1/2 cup grated Parmesan cheese
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2 tbsp olive oil
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1 (10 oz) bag fresh green beans
Steps
1
In a small bowl, whisk together the maple syrup and miso paste. Transfer to a large resealable bag with the pork chops and toss to coat.
2
In a medium pot, bring chicken broth to a boil over high heat and stir in the polenta. Cook according to package directions. Remove from heat; stir in butter and Parmesan cheese.
3
Meanwhile, heat 1 tbsp olive oil over medium-high heat in a medium skillet. Sauté the green beans until tender, about 5 min. Cover with foil to keep warm.
4
Heat the remaining 1 tbsp oil in a skillet and remove the pork from marinade. Cook for 3–4 min. per side, or until internal temperature reaches 145°F. Divide the polenta among 4 plates and top with pork. Serve with green beans.
