Pork, Polenta, and Greens.

Though partly inspired by Julie & Julia and Martha Stewart to do this, whatever it is, I'm mostly inspired by a set of personal desires that aren't best shared here or now.

That said, I bring you "Pork Tenderloin with Swiss Chard and Polenta", borrowed from Martha Stewart's Everyday Food magazine.  I've adapted the instructions and ingredients per my own tastes and lessons learned.

Ingredients:

• 1 Prepared Roll of Polenta
• 2 Cups of Low-Sodium Chicken Broth
• Salt & Pepper
• 3/4 Pound of Thin-Sliced Boneless Pork Loin Chops
• 2 Tablespoons of Olive Oil
• 1 Large Onion
• 1 Bunch of Swiss Chard
• 2 Teaspoons of Red Wine Vinegar

Step-by-Step Instructions:

1. Place the swiss chard in a colander, using your fingers to thoroughly wash each leaf.
2. Place the rinsed swiss chard on a clean towel to dry.
3. Slice the large onion into thin strips, best accomplished by slicing the onion in half and then creating thin strips from those halves.
4. Rinse the pork loin chops in cold water, laying each chop on a plate post-rinsing.
5. Season the pork loin chops with salt and pepper.
6. Heat one tablespoon of olive oil in a large skillet.
7. Once hot, place the seasoned pork loin chops in the pan.  Brown the pork loin chops, about 4 minutes for each side.  Place the cooked chops on a clean plate and cover with tin foil.
8. Add the sliced onions to the still warm pan.  Use the second tablespoon of oil if needed.
9. As the onions are browning, gently pull the green leafs from the stems of the swiss chard.  Chop the leaves into rough, bite-sized pieces.
10. Add one half-cup of chicken broth to the onions.  Allow to warm through.
11. Add half of the swiss chard to the onions and broth.  Stir until reduced, approximately one minute.  Add another one half-cup of chicken broth and the remainder of the greens.  Stir until reduced and allow to simmer.
12. In a small pan, add one cup of chicken broth.  Bring to a rolling boil.  Reduce heat to medium.
13. Add the prepared polenta to the broth.  Use a small masher to thoroughly mix the broth and polenta. Continue to alternate between mashing and sitrring until the polenta has the texture of oatmeal.

The recipe serves four.  Each serving runs a reasonable 358 calories.