Pork chop with polenta and mushrooms

Heat ½ cup stock and milk in a saucepan over medium heat. Add polenta and stir constantly for 5 minutes or until thick. Set aside. Heat a non-stick frying pan over medium -high heat. Spray with olive oil. Add garlic, mushrooms, and rosemary. Cook, stirring until golden and tender. Add remaining stock to make a sauce. Preheat grill until hot. Grill pork for 5 minutes or until just cooked. Serve mushrooms over polenta accompanied with the grilled pork.