These pork chops are easy to make and an unexpected delight with apples and polenta. The longer you cook the polenta, the creamier it will be when finished. 

Preparation

For the pork chops, combine the garlic, rosemary, and olive oil in a small bowl. Spread garlic mixture on both sides of the pork chops and let sit for 30 minutes at room temperature.

For the polenta, bring the milk, water, salt, and white pepper to a rolling boil. While continually whisking, add the polenta then whisk vigorously on high heat until it begins to thicken. Reduce heat to very low and cover. Cook for 35–45 minutes, stirring every 5–10 minutes and scraping the bottom to prevent sticking. 

Preheat oven to 400°F.

Over medium heat, warm an oven-safe, heavy-bottomed sauté pan and sear pork chops in olive oil for 3 minutes. Use a spatula to flip the pork chops, being careful to keep the garlic intact, then sear on the other side for 1 minute. Place pan in the oven and cook for 8–10 minutes, or until the internal temperature of the meat reaches 145°F. Remove pork chops from pan and let rest on a cutting board.  

In the same pan, add the leeks and sauté until tender. Then add the apples and sauté for 1 minute. Flambé the pan with brandy, then reduce liquid by half. Add the chicken stock and reduce by half, then incorporate the butter. Serve pork chops covered in sauce. 

When the polenta is no longer grainy and the corn meal is tender, whisk in the butter and parsley and serve warm with the pork chops.