Dijon mustard + mayo + few dashes of hot sauce slathered over pork chops and pan fried. Mushrooms + red onion + finely chopped tomato + S&P in oil, cooked down in a sauce pan.

Chicken stock + cornmeal + seasonings + chopped fresh dill (add at the very end) cooked in a pot over low heat, stirred constantly.

Puddle polenta onto plates, top with chops and layer ragout over that. Serve with simple green salad on the side.