Port and Prune Pork Chops with Creamy Polenta and Roasted Carrots

For the Carrots: Preheat oven to 350. Clean and cut the carrots into thin strips, and mix in a bowl with the olive oil, thyme and salt. Place on a baking sheet lined with aluminum foil or parchment paper, and bake for 30-40 minutes or until done.

For the Pork Chops: Pat the pork chops dry with a paper towel. In a bowl or on a plate pat each side of the pork chops with the brown sugar and the garlic, sprinkle with salt and pepper. In a skillet on high heat the olive oil, and put in the pork chops, roast each side for 3 minutes. Remove from pan and put the pork chops on a plate and cover with aluminum foil. In a bowl mix the port, balsamic vinegar, oregano and corn starch. In the pan cook the onion until almost translucent and then add the prunes and liquid that you have mixed up. Bring the mixture in the pan to a slow boil, the sauce will thicken and reduce in size. Remove the sauce from the pan, leaving about 3 tbs worth in the pan, add the pork chops back to the pan and let cook for about 2 minutes on each side, then serve with the sauce when done.

For the Polenta: In a pot combine water, milk, polenta, and salt, bring to a boil and whisk as it cooks. Once it comes to a boil, reduce heat to medium low and continue to whisk it ever so often. After 20 minutes, when it has a pudding like consistency add the Parmesan cheese and butter, stir, let sit for another 3 minutes and then serve!