Authentic Italian

This is a tasty dish that we eat often in my house. It combines the savory flavors of pork sauteed in a hot skillet with olive oil and the tangy flavors of vinegar peppers. It is the perfect couple of ingredients. Enjoy! Recipe Ingredients 6 pork chops (bone in or boneless, 1 inch thick) 3 cloves garlic, minced 2 bell peppers, sliced, 1 inch thick 1/4 cup balsamic vinegar Olive oil Salt Fresh ground pepper Instructions 1. Season pork on both sides with salt and pepper. Add enough olive oil to coat the bottom of a large, heavy bottomed skillet. Heat over high heat until very hot. Add half of the pork chops. Cook for 3 minutes, or until nice and golden on both sides. Remove to a paper towel lined plate and cover with foil to keep warm. Add remaining pork chops and continue process. 2. To the same pan, add the peppers. Reduce heat to medium high. Cook, stirring occasionally, until peppers are beginning to soften. Add garlic, and sauté for 30 seconds, until fragrant. Add balsamic vinegar a

Polenta is a popular Northern Italian dish, but originally derived from the Roman times where it was very common for them to eat grains and cornmeal. This is what you would call a classic peasant dish, meaning it was eaten during poverty when people would use whatever ingredients they had in their homes to make certain dishes. It's creamy, hearty, filling and the perfect cold weather recipe. Recipe Ingredients 1 cup stone-ground polenta 4 to 4 1/2 cups water, divided 2 tbs. olive oil 1/2 tsp. sea salt Instructions 1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy consistency. Remove from the blender and run it through your hands to make sure there aren't any lumps. 2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If the polenta is very thick, whisk in the remaining 1/2 cup of water. It should be creamy. 3. Turn of