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Pork chops with brown butter polenta
Pork chops with brown butter polenta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Juicy pork chops with brown butter polenta and steamed greens - a simple and delicious weeknight dinner.
Ingredients:
  • 36.40 gm olive oil
  • 20 sage leaves
  • 2 red onions, thinly sliced
  • 2 pears, cored, thinly sliced
  • 125g cornmeal
  • 40g parmesan
  • 1 bunch broccolini, ends trimmed
  • 150g green beans, trimmed
  • 4 Pork Loin Chops
  • 30g butter
Instructions:
  • In a large frying pan over medium-high heat, sizzle sage leaves in half of the oil until crisp, about 30 seconds. Remove them to a paper towel-lined plate. Next, sauté the onion for 5 minutes until softened. Then, add pear and cook for another 5 minutes until soft and golden. Transfer the pear mixture to a plate.
  • While eagerly waiting, boil 4 cups (1L) of water over high heat. Slowly pour in the cornmeal, stirring continuously until fully incorporated. Lower the heat to medium-low. Cook, stirring frequently, for 10 mins until it reaches a soft and creamy consistency. Let it rest for 2 mins until slightly thickened. Mix in the parmesan and season with pepper to taste.
  • Once the polenta is cooking, blanch the broccolini and beans in a pot of boiling water for around 3 minutes, or until they are just tender. Drain them thoroughly.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook the pork for 4 minutes on each side, or until browned and cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes.
  • Ensure the pan is clean. Heat the butter until golden brown for about 2 minutes. Mix the butter with the polenta. Serve by arranging the polenta, broccolini, green beans, and pears on plates, topping with pork and sage leaves.

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