Season the pork chops on both sides with a good pinch of salt and pepper. Heat the oil in a wide skillet and sear the chops in the skillet for five minutes per side. You want it nice and golden brown all over. Set the pork to the side to rest.

Back in the skillet, cook the broccoli until just tender, about three minutes. Add a splash of water to the skillet to speed up the cooking. Season with a pinch of salt. Remove the broccoli from the pan and let’s get the sauce going.

To the skillet, add the butter over a medium heat. Add the garlic to the melted foaming butter and let it bloom and sauté about a minute. Add the minced herbs and a pinch of salt. Let this go just a few seconds, then pour in the wine. Let it bubble and simmer for a minute or two. We want it to thicken up just a tad, so make a cornstarch and water slurry and pour just a tiny bit in. Keep adding and whisking until you get that perfect consistency. Add the juice from half the lemon and stir that in.

In the meantime, pour the two cups of milk and one cup of water into a medium saucepan. Add the ground polenta over a medium heat and let it slowly thicken. Season well with a pinch of salt. Keep stirring until it’s perfectly creamy, about five minutes. Off the heat stir in the butter and parmesan cheese. Taste it. Need more salt? Add a little pinch.

Serve the creamy polenta in shallow bowls topped with sliced pork chop, the sautéed broccoli and a good drizzle of the wine sauce. Look at you!

Serves four.