Pork Chops In Tangy Fire-Roasted Tomato Sauce With Bacon-Pea Polenta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1082
FAT
201%
CHOL
97%
SOD
63%

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Ingredients for 4 servings

3 tablespoons Extra Virgin Olive Oil (EVOO), divided

4 bone-in pork chops (each about an inch thick)

Salt and freshly ground black pepper

2-3 cloves garlic, finely chopped or grated

1 bunch scallions, cut into one-inch pieces

4 strips center-cut bacon, chopped

2 tablespoons red or white wine vinegar

2 tablespoons brown sugar

1 28-ounce can diced fire-roasted tomatoes (28 ounces)

1 1/2 cups chicken stock

1 1/2 cups milk

1 10-ounce package frozen peas (10 ounces)

1 cup quick-cooking polenta

1 cup grated Parmigiano Reggiano

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