Put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy (about 15 minutes). Pull the saucepan from the heat and whisk in the pumpkin, the oil, cheese, salt & pepper. Hold in a warm place.

Place a large skillet over medium high heat. Dry the pork chops well and season with salt & pepper, to taste. Add the oil to the pan and heat until simmering. Lay the chops in the pan and cook until lightly browned on the first side (about 4 minutes). Turn the chops until the second side is browned and the chops are cooked through (about 3 minutes). Transfer the chops to a platter.

Remove the excess oil from the pan. Add the vinegar and return the pan to the heat and use wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy about 5 minutes. And season to taste.