Roasted pork chops with polenta and sage-tomatoes
Polenta is a dish from northern Italy and not an ingredient. It refers to a porridge now made from coarsely ground cornmeal. In the past is was also made with farro, chestnuts, millet spelt or chickpeas.
It is said that polenta needs to be stirred and stirred as it cooks, but I find the cover-and-forget method much easier to handle on a weeknight. I know that we don’t have too much time during weeknights, but if you cook the polenta for a bit longer, you’ll find that it tastes sweeter and more deeply corn-like.
The polenta adds a luscious creaminess to the roasted pork chops.
4 pork chops
Salt, to taste
Black pepper, to taste
1 cup polenta
3 cups water
2 tablespoons butter
2 tablespoons olive oil
¼ cup sage leaves
250 grams cherry truss tomatoes
Prepare all your ingredients.
Preheat your oven to 200C.
In a large saucepan, bring the water to a boil, add 1 teaspoon of salt and gradually whisk in the polenta. Reduce the heat and stir the polenta until it thickens. Cover the pan and let it simmer on low for 30 minutes, giving it a good stir every 10 minutes. Remove from the heat; stir the butter in just before serving.
Heat half the oil in a large oven-proof skillet over medium-high heat. Season the pork with salt and black pepper and press 2 sage leaves on the side of each cutlet. Cook for 3 minutes on each side or until done to your preference. Remove from the pan, cover and let it rest for 5 minutes.
Meanwhile, combine the tomatoes, the remaining sage leaves and olive oil in a baking dish. Season and grill for 5 minutes or until tomato skins burst.
Serve cutlets with polenta and sage-tomatoes.