1. To make the polenta. Heat a small skillet over medium heat. Add the butter and cook until
browned and toasted.
2. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to
medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and
thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the gorgonzola
cheese and browned butter, season with salt and pepper.
3. Meanwhile, preheat the oven to 450 degrees F.
4. Heat a large oven safe braising skillet over medium high heat. Rub the pork chops all over
with olive oil. Sprinkle each side of the chops with salt + pepper and then rub the brown sugar
on. Now grab 3-4 sage leaves and press them on the pork chops, they should stick onto the
chops, but don't worry if they fall off during cooking.
5. Once the skillet is hot, but not smoking, add the pork chops and sear until both sides are
caramelized, about 2-3 minutes per side. Add the butter to the pan and allow it to brown,
about 1 minute. Slowly pour in the cider and add the chipotle peppers (if using) + thyme.
Bring the sauce to a boil and then remove from the heat. Sprinkle the apple slices around the
6. Place the skillet in the oven and roast for 15-20 minutes or until the pork is cooked to your
desired doneness and the sauce has thickened into a glaze. If the pork is done before the
sauce is thick, just remove the pork from the pan and place the pan back on the stove. Bring
the sauce to a boil and cook until it has thickened.
7. To serve, divide the polenta among plates. Add a pork chop, apples and the glaze from the