> 1/4 cup maple syrup
> 2 tbsp white miso paste
> 1 (16 oz) pkg Nature's Promise® boneless pork chops
> 3 cups low-sodium chicken broth
> 1 cup instant polenta
> 2 tbsp butter
> 1/2 cup grated Parmesan cheese
> 2 tbsp olive oil
> 1 (10 oz) bag fresh green beans
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.
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.
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.
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.