Herb-crusted Pork Chops & Creamy Polenta with spicy tomato relish

Prep Time


Cook Time


Total Time





  • 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


  • 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 the chops and the relish on the cheesy polenta and garnish with some more coriander. 


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