2 cups whole milk $
1 cup fat-free, lower-sodium chicken broth $
3/4 cup uncooked polenta
3 ounces 1/3-less-fat cream cheese, softened $
6 tablespoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced $
4 (4-ounce) boneless center-cut pork chops, trimmed $

1 cup fat-free, lower-sodium chicken broth $ 3/4 cup uncooked polenta 3 ounces 1/3-less-fat cream cheese, softened $ 6 tablespoons balsamic vinegar 1 1/2 teaspoons chopped fresh rosemary 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 large garlic cloves, minced $ 4 (4-ounce) boneless center-cut pork chops, trimmed $

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.
2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).
3. Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 minutes on each side or until desired degree of doneness, basting with vinegar. Let stand 5 minutes before slicing. Serve with polenta