PARMESAN PORK CHOPS WITH QUICK POLENTA & GARLIC BUTTER VEGGIES

PREP 5 Minutes COOKING 25 Minutes SERVES 4

¼ cup (60 ml) olive oil

4 x Parmesan-crumbed Peter Timbs

pork chops

300 g button mushrooms, halved

(bigger ones quartered)

3 garlic cloves, finely chopped a few sprigs of thyme

50 g butter

1 large bunch of spinach, stems

removed, washed juice of 1 lemon, plus extra wedges

to serve

QUICK POLENTA

2 cups (500 ml) chicken stock 2 cups (500 ml) milk

1 cup instant polenta

100 g feta cheese finely grated zest 1 lemon

Preheat oven to 190°C fan forced.

Line a baking tray with baking paper and drizzle with 2 tablespoons of the olive oil. Add pork chops and turn to coat. Bake for 10 minutes. Remove tray, turn chops, and add mushrooms. Return to oven for a further 10–12 minutes or until pork is just cooked through and mushrooms are turning slightly golden. Pork is fine to be light pink inside.

Meanwhile, to make the polenta, place stock and milk in a saucepan over high heat and bring to the boil. Reduce heat to low, then while whisking, slowly add polenta. Stir for 1 minute until smooth and beginning to thicken, then turn off heat. Add feta and zest and season to taste. Set aside in a warm place.

For the garlic butter veggies, heat remaining oil in a frypan over high heat. Add garlic and thyme and cook for 2–3 minutes or until turning golden and aromatic. Add butter, par-roasted mushrooms and spinach (spinach will seem too big for pan but will wilt fast) and cook, turning for 2 minutes or until spinach is just wilted. Remove from heat, stir through lemon juice and season with salt and pepper.

Divide polenta between plates and top with vegetables and pork chops. Serve with extra lemon wedge.