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Nutrition Facts

Instructions

• STEP 1

  Add hot water (from the tap) to a small saucepan; cover and bring to a boil over high heat.

  • 2 ½ cups water

• STEP 2

  Wash and dry the fresh produce.

  • 1 red bell pepper
  • 1 yellow bell pepper

• STEP 3

  Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Cut the quarters lengthwise into ¼-inch-thick strips and transfer to a medium bowl.

• STEP 4

  Once the water is boiling, slowly add the polenta in a thin steady stream while whisking constantly until all the polenta is incorporated into the liquid. Turn the heat down to low and continue whisking until the polenta has thickened. Cover the polenta and cook for 20 to 25 minutes, stirring every 10 minutes or so.

  • ½ cup polenta (cornmeal)

• STEP 5

  Trim off and discard the ends of the onion and remove the outer layer; thinly slice crosswise into half-rounds.

  • ½ medium yellow onion

• STEP 6

  Preheat a skillet over medium-high heat.

• STEP 7

  While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

  • 2 pork chops, bone-in
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Once the skillet is hot, add coconut oil and swirl to coat the bottom.

  • ½ tbsp virgin coconut oil

• STEP 9

  Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.

• STEP 10

  Once the pork chops have been transferred, add more coconut oil and the onion to the skillet. Cook, stirring frequently, until the onion is softened, 2 to 3 minutes.

  • ½ tbsp virgin coconut oil

• STEP 11

  Add the bell peppers to the skillet; cook, stirring occasionally, until just tender, 3 to 4 minutes. Remove from the heat.

• STEP 12

  Add olive oil to the polenta and season with salt and pepper; stir to combine.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 13

  To serve, divide the polenta, bell peppers, and pork chops between plates. Enjoy!