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Pork Chops with Tomato & Black Olive Tapenade Polenta

Prep 15 minutesCooking 30 minutes4 people

A spread fit for any dinner table; juicy pork chops with creamy polenta and sweet roasted cherry tomatoes. Stirring our new Tomato & Black Olive Tapenade into the cheesy polenta adds a delicate earthy flavour that contrasts with the rich Parmesan.


30 minutes

1 hour +

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4 Pork Chops

400g Vine on Cherry Tomatoes

250g Quick Cook Polenta

1/2 Jar Tomato & Olive Tapenade

50g Butter

125g Cream Cheese

80g Grated Parmesan



  1. Heat the oven to 220 degrees. Lightly toss the cherry tomatoes in olive oil and salt and place on a baking tray and put in the oven for 20 minutes. Salt and oil the chops and brown on a high heat in a frying pan then put in the oven on another baking sheet to finish cooking.
  2. Melt the butter and cream cheese in a heavy bottomed pan, add the tapenade and polenta and 750ml boiling water, stir constantly whilst adding salt to taste and once the mix has thickened add the parmesan and some pepper if desired. To serve, spoon a portion of polenta onto the plate before adding a pork chop and dressing with some of the roasted cherry tomatoes.

Included in this Recipe

Tomato & Olive Tapenade

Tomato & Olive Tapenade

The replacement of some of the olives with balsamic tomatoes creates a rich, smokey, and slightly sweet flavour.