Pork Chops in Fire Roasted Tomato Sauce with Bacon & Pea Polenta

This is another Rachael Ray recipe, and I didn't really change it at all. I have never liked pork chops much because I think they can be a bit plain (my mother always made me something else on pork chop or lasagna night), but I love tomatoes, and the sauce gave it a good overall flavor. Polenta is a cornmeal dish that ends up looking similar to cornbread Thanksgiving dressing, and is of a similar consistency.

2 Tbsp. olive oil
4 1-inch thick bone-in pork chops
salt and pepper
2 garlic cloves, minced
1 bunch of scallions, cut into 1-inch pieces
4 strips of bacon, chopped
2 Tbsp. white wine vinegar
2 Tbsp. brown sugar
28 ounces of fire-roasted canned tomatoes
1 1/2 cups chicken stock
1 1/2 cups milk
10 ounce package of frozen peas
1 cup quick-cooking polenta
1 cup grated parmesan

In a large skillet, heat the oil over medium-high heat. When it's hot, season the chops with salt and pepper, then sear them three minutes on each side until golden-brown. Put them on a plate and cover with foil.

In the same pan, add the garlic and scallions. Cook them for 3-4 minutes. Meanwhile, cook the chopped bacon in a medium pot on medium heat until crispy.

When the scallions and garlic are done, add the can of tomatoes, vinegar, and brown sugar. Bring it up to a bubble and add the chops, cooking them in the sauce for about 4 more minutes until done.

Remove the bacon and put it aside, and save 1 Tbsp. of the bacon grease in the pot. Add the chicken stock, milk, and peas, and bring everything to a boil. Gradually add the polenta, whisking constantly as you add it and for about 2 minutes while it thickens up. Add some salt, pepper, the parmesan, and then the bacon.