How To Make Pork Chop With Tomatoes, Capers & Polenta

Step 1: You will need...

Step 2: Preheat the oven

Set the oven temperature to 200ºC (400ºF/ gas mark 6).

Step 3: Make the polenta

Fill a saucepan one third full with water and place on the heat. Bring to the boil. In the heat-proof bowl, add the litre of near boiling water.

Add the salt and polenta to the bowl and whisk continuously for about 4 minutes or until the mixture thickens. Cover tightly with foil and place the bowl over the pan of boiling water.

After 20 minutes, remove the bowl and carefully lift the foil. Give the polenta a stir. Cover again and return to the heat. Do this every 20 minutes. The polenta should be ready after it has cooked for 1.5 hours.

Step 4: Cook the vegetables

Put the tomatoes, oregano, capers, garlic, onion and olive oil into a small roasting tin and toss together. Sprinkle with salt and pepper. Cover with foil and bake for 25-30 minutes.

Step 5: Season the chops

While the vegetables are cooking, brush the pork chops with oil and season with salt and pepper.

Step 6: Cook the pork chops

Heat a frying pan over a high heat until very hot. Add the pork chops and cook for 1 minute on each side.

Step 7: Add the pork to the vegetables

Place the pork chops on top of the vegetables and bake in the oven for another 10-15 minutes, or until the pork is fully cooked.

Step 8: Add the parmesan

Remove the foil from the polenta, tip in the parmesan cheese and stir well.

Step 9: Serve

Place a large spoon full of polenta in the middle of the plate, top with the pork chop and sprinkle on top some of the vegetables and a little of the cooking juices. Serve.