Roasted Pork Chops With Polenta

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2 tablespoons olive oil

4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)

kosher salt and black pepper

1 pint grape tomatoes, halved

4 cloves garlic, sliced

1/2 cup dry white wine

3/4 cup instant polenta

6 ounces grated Gruyère (1 1/2 cups)

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