@mealswithtumi: Herb-crusted pork chops & creamy polenta with spicy tomato relish


Cooking: 20 min | Preparation: 15 min | Serves 4    


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


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


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.


  • 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.

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