Serve the chops and the relish on the cheesy polenta and garnish with some more coriander.
Herb-crusted Pork Chops & Creamy Polenta with spicy tomato relish
Ingredients
- Polenta:
- 250 ml (1 C) polenta (Cook in 3 C water)
- 125 ml (½ C) cream
- 125 ml (½ C) milk
- 500 ml (2 C) grated white cheese
- 15 ml (1 T) cheese flavoured spice
- 200 g Eskort Streaky Bacon
- Pork chops:
- 15 ml (1 T) dried thyme
- 15 ml (1 T) dried rosemary
- 15 ml (1 T) dried Italian herbs
- 15 ml (1 T) fresh coriander
- 30 ml (2 T) pork seasonings (Cajun spice and Creole rub)
- 5 ml (1 t) black pepper
- 30 ml (2 T) mustard
- salt to taste
- Tomato relish:
- 410 g (1 tin) chopped tomatoes
- 1 yellow onion
- 5 ml (1 t) crushed ginger & garlic
- 125 ml (½ C) beef stock
- 5 ml (1 t) cayenne pepper
- 15 ml (1 T) smoked paprika
- 45 ml (3 T) oil for frying
- 5 ml (1 t) sugar
- salt & pepper to taste
Method
- Preheat your oven to 240ºC
- In a big bowl add all your dried herbs, seasoning, salt and pepper and mix with a spoon.
- Pat your pork chops dry with a kitchen towel.
- Mix the coriander, garlic & ginger and spice mix until well combined.
- Spread the mustard on both sides of the pork chops and coat with the herb and spice mixture. Place in the fridge for 10-15 minutes
- Heat a frying pan over a moderate heat and add the olive oil.
- Fry the chops for 3 min and pop into the oven for 5 more minutes.
- allow the chops to rest before you slice them.
- For the polenta
- Add 1 cup of polenta with 3 cups of warm water and cook for 10-15 minutes. Once polenta is cooked, add half a cup of milk and half a cup of cream.
- Add cheese, cheese spice and season.
- In a pan fry bacon until crispy and add this to the polenta.
- Tomato relish
- Heat a frying pan over a moderate heat and fry the onion, garlic and ginger until the onion is soft. Add a tin of tomatoes, cayenne pepper, smoked paprika and sugar. Simmer for 15 minutes.
Serve
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