Try this great autumnal dish of seared pork served up with a healthy dose of cabbage and parsnips.
Ingredients
- 4 pork chops
- Salt and pepper
- Olive oil
- 60 g2 oz butter
For the polenta:
- 800 ml28¼ fl oz boiling water
- 125 g4½ oz polenta Bramata
- ½ tbsp salt
- 40 g1½ oz unsalted butter
- 40 g1½ oz parmesan, grated
For the cabbage and parsnip:
- 1 Savoy cabbage
- 1 large parsnip
- 3 tbsp olive oil
- 2 apples, preferably Granny Smith, peeled
- 1 garlic clove, finely chopped
- 60 g2 oz butter
- Salt and pepper
- 1 tbsp chopped parsley, to garnish
Method: How to make Seared pork chops and polenta
Preheat the oven to 200C/Gas 6.
To make the polenta boil the water in a large stainless steel pan, trickle the polenta in, whisking all the time. Add the salt and stir for 10 minutes. Cover the pan and simmer for 10 minutes then stir for 1 minute, repeat twice, and when the polenta leaves the side of the pan cleanly stir in the butter and cheese and remove from the heat.
Remove the cabbage leaves and cut out the central core, pile the leaves on top of each other and shred finely. Cook in boiling salted water for 1 minute then refresh, squeeze out all the water, and set aside. Cut the parsnip into ½ cm cubes and fry in olive oil until brown, put on a plate until needed. Cut the apples into ½ cm cubes and fry with the garlic, put on a plate until needed. When ready to serve heat up the cabbage, parsnip and apple in the butter and season well.
Meanwhile season the chops, heat a frying pan to a medium heat, put a little oil into the pan and fry the chops for 5 to 6 minutes each side just until firm, not overcooked. Add a little butter to coat.
Serve the polenta immediately with the pork chops, cabbage and parsnip, and garnish with parsley.
