Pork Chops with Tomato & Black Olive Tapenade Polenta
Prep: 15 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 4 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.
Ingredients
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4 Pork Chops
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400g Vine on Cherry Tomatoes
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250g Quick Cook Polenta
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1/2 Jar Tomato & Olive Tapenade
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50g Butter
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125g Cream Cheese
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80g Grated Parmesan
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Salt
Method
- Step 0: 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.
- Step 1: 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.
