Cooking: 20 min | Preparation: 15 min | Serves 4
Ingredients
Pork chops
15ml (1T) dried thyme
15ml (1T) dried rosemary
15ml (1T) dried Italian herbs
30ml (1T) pork seasonings (cajun spice and creole rub)
salt to taste
5ml (1t) black pepper
4 Eskort Pork chops
15ml (1T) fresh coriander
5 ml (1t) crushed ginger and garlic
30ml (1T) mustard
30 ml (2T) olive oil for frying
Polenta
250ml (1c) polenta
750ml (3c) water
125ml (½c) cream
125ml (½c) milk
500ml (2c) grated white cheese
15ml (1T) cheese-flavoured spice
200g Eskort Streaky Bacon
Tomato relish:
15ml (1T) oil for frying
1 yellow onion, sliced
5ml (1t) crushed ginger and garlic
1 can (410g) chopped tomatoes
5ml (1t) cayenne pepper
15ml (1T) smoked paprika
5ml (1t) sugar
5 ml (1t) Fresh coriander
Method
Pork chops
- Preheat your oven to 240°C.
- 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. Then put them 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.
Polenta
- Add 1 cup of polenta to 3 cups of warm water and cook for 10-15 minutes.
- Once the polenta is cooked pour in milk and cream. Then add cheese and cheese spice.
- In a pan fry bacon until crispy, then add it to the polenta.
Tomato relish
- Heat a frying pan over a moderate heat and fry the onion and garlic and ginger until the onion is soft.
- Add the tomatoes, cayenne pepper, smoked paprika and sugar. Simmer for 15 minutes.
To serve
- Serve the chops and the relish on the cheesy polenta and garnish with coriander.
