Working out of the freezer again, found pork chops.  W have not had pork chops in a long time.  These were boneless from Costco.  Both these recipes were made in the Instant Pot.  The pork chops came from the WW IP cookbook.  The Herbed Polenta came from the Italian IP cookbook.  I started with the polenta.  

Ingredients:

2 T unsalted butter

1 large shallot, finely chopped

2 t chopped fresh sage leaves (2/3 t dried)

2 t fresh chopped rosemary (2/3 t dried)

2 t chopped thyme leaves (2/3 t dried)

4 C homemade chicken or vegetable broth

Salt

1 C polenta (not quick cooking)

1/4 C milk

3 T chopped Italian parsley

1/4 t freshly ground nutmeg

Pepper

Directions:

1. Place the butter in the pot, select sauté, and adjust to more/high heat.  When the butter melted, add the shallot, sage rosemary, thyme and cook, stirring frequently, until the shallot is tender, 4 minutes.  Add the broth and 1/2 t salt.  When the liquid comes to a simmer, gradually whisk in the polenta.  Press cancel.
2. Lock the lid, select the pressure cook function, and adjust to low pressure for 8 minutes.  make sure the steam valve is in the sealing position and that the keep warm button is off.  
3. When the cooking time is up, let the pressure come down naturally for 15 minutes and then quick-releasee the remaining pressure.  Unlock the lid and remove the pot from the appliance.  Stir in the cheese, milk, parsley, and nutmeg.  Season with salt and pepper.  
4. Serve immediately as soft polenta, or transfer it to a container and refrigerate until solid.  To reheat solid polenta, cut into 1” this slate and sauce them in EVOO in a nonstick pan over medium-high heat until crispy, 3 minutes per side.  

I did neither.  I poured it into a 9” X 9” glass dish and set it aside on the counter.  I washed to pot and put it back in the appliance.  

On to the pork chops.  

Ingredients:

4 (4 oz.) lean pork-loin chop, boneless and fat trimmed.  (I had 3 of these chops and did not weigh them.)

1 T vegetable oil  (I used EVOO)

1/3 C salsa

2 T lime juice

1 C water

1/4 C fresh cilantro (I used fresh Italian parsley)

Directions:

1. Flatten the pork chop with your hand. (I didn’t’)
2. Add oil to the Instant Pot set on the sauté setting.  Place the pork chops and cook for 1 minute on each side.
3. Pour the salsa and lime juice over the pork chops.  
4. Add in the water.  
5. Close the lid and press the stew setting.  Press the “+-“ button and adjust the time to 15 minutes.  
6. Do natural pressure release.
7. Sprinkle with cilantro.

I placed the pork chops on the polenta and served them together.  We also had a salad.

Jim served another rave ready wine.  It was a 2016 Domaine Roman, French Pinot Noir.  It was wonderful.  It was in an unusual shaped bottle for a Pinot.  Minus the straw wrapped basket it reminded me of a chianti bottle.