ROASTED PORK CHOPS
with creamy polenta and truss tomatoes
4 pork chops
2tbsps olive oil
sea salt and ground black pepper
4 small cloves garlic
1/2c white wine
2tbsps Italian parsley
Preheat your oven to 200C / or 190C fan-forced.
Bring 31/2 cups of salted water to a boil in a medium saucepan over high heat. Once boiling, whisk in the polenta, turn down the heat and simmer on low for 20 minutes. Just before serving, stir in the butter.
Heat 1tbsp oil in a large ovenproof skillet over medium-high heat. Season your pork with salt and pepper and cook, turning, for 3 minutes on each side. (It doesn’t need to be done as it will still go into the oven) Remove from the skillet and set aside.
Add the remaining oil to the skillet along with the tomatoes and garlic. Season to taste. Cook tossing for 2 minutes.
Add the wine and simmer for 3 minutes or until the tomatoes begin to soften. Stir in the parsley.
Nestle the chops in the tomatoes and transfer the skillet to the oven. Roast until the pork is cooked through (about 6 minutes).
Serve your chops with the polenta and tomato mixture.