Balsamic-Glazed Pork Chops and Polenta

Reduce the amount of vinegar while the polenta is stewing, so that the whole dish is ready and hot at the same time.
Bring 2 cups of milk and stock to a boil in a medium saucepan over medium heat. Gradually add the polenta. Cook for 20 minutes or until bubbles form, stirring frequently with a whisk; remove from heat. Add cream cheese. Keep warm.Pour the vinegar into a small saucepan and set over medium-high heat. Bring to a boil and cook until reduced by half (about 5 minutes).Place the grill pan on a medium-high heat. Combine rosemary, salt, pepper, and garlic; rub the mixture over the pork. Add the pork to the skillet; cook for 5 minutes on each side or until desired browning, drizzled with vinegar. Let stand for 5 minutes before slicing. Serve with polenta.