seared rosemary-garlic pork with polenta and balsamic glaze

This recipe attracted me first because my rosemary bush is out of control and I was desperate to use it and second because I've always wanted to make a balsamic glaze. It actually came together really quickly, even though it looks (and tastes) impressive. Tangy and sweet, creamy and juicy, salty and woodsy, this. is. it. 

Seared Rosemary-garlic Pork with Polenta and Balsamic Glaze

Ingredients

• 2 cups 2% milk
• 1 cup fat-free, lower-sodium chicken broth
• 3/4 cup uncooked, instant polenta (on the pasta aisle - kind of like grits) 
• 3 ounces cream cheese, softened
• 6 tablespoons balsamic vinegar
• 1 1/2 teaspoons chopped fresh rosemary
• Salt/pepper
• 1 large garlic clove, minced
• 2 (4-ounce) bone-in center-cut pork chops, trimmed

1. Combine rosemary, 1/4 tsp salt, 1/8 tsp pepper, and garlic; rub mixture on one side of the pork. Allow to rest five minutes.
2. Bring two cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Whisk until thick and bubbly, stirring constantly; remove from heat. Stir in cream cheese, salt and pepper it, and taste. Keep warm.
3. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about five minutes).
4. Place a grill pan over medium-high heat. Place pork in pan; cook for 3-5 minutes on each side or until just browned. Let stand five minutes wrapped in foil before slicing. Serve with polenta; top with juices from foil, glaze and a sprinkle of leftover chopped rosemary if you have it.