1 clove garlic, halved
  4 bone-in pork chops, (about 1-1/3 lb/600 g total)
  1 tbsp (15 mL) chopped fresh sage
  1/2 tsp (2 mL) pepper
  1 tbsp (15 mL) olive oil
  1 cup (250 mL) apple cider
  2 tbsp (30 mL) cider vinegar
  1 tsp (5 mL) cornstarch

Creamy Herb Polenta:

  1 tbsp (15 mL) olive oil

  2 leeks, (white and light green parts) thinly sliced
  2 cloves garlic, minced
  2 cups (500 mL) no-salt-added chicken broth
  1/4 tsp (1 mL) salt
  1/4 tsp (1 mL) pepper
  3/4 cup (175 mL) cornmeal
  1/4 cup (60 mL) chopped fresh parsley
  1/4 cup (60 mL) chopped fresh chives
  1/4 cup (60 mL) sour cream
  1 tsp (5 mL) grated lemon zest
  1 tbsp (15 mL) lemon juice
  2 tsp (10 mL) Dijon mustard

Preparation

1. Rub cut side of garlic over pork; sprinkle with sage and pepper. In large skillet, heat oil over mediumhigh heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Remove pork; set aside.
2. Add apple cider and cider vinegar to pan, scraping up any browned bits. Stir cornstarch with 1 tsp water; whisk into pan juices and cook until thickened, about 1 minute. Return pork to pan and turn to coat.
3. Creamy Herb Polenta: Meanwhile, in saucepan, heat oil over medium-high heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes.
4. Add broth, 1/3 cup water, salt and pepper; bring to boil. Reduce heat to medium. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes.
5. Stir in parsley, chives, sour cream, lemon zest, lemon juice and mustard. Serve with pork.