Get creative in the kitchen and crumb your chops in some polenta. We all know pork and tomato go amazingly together, so whip up a zingy sauce to serve them with and add some broccoli for a happy, wholesome meal.

SERVES 4 // COOKING TIME 45 mins
INGREDIENTS
For the tomato sauce and broccoli
¼ cup olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
410g tin chopped tomatoes
1 tsp dried origanum
Salt and black pepper
½ broccoli, cut into florets
For the pork chops
4 pork chops
150g polenta
2 tbsp vegetable oil
40g butter
¼ cup breadcrumbs

METHOD
For the tomato sauce and broccoli
1. Preheat oven to 200°C.
2. Heat 2 tbsp oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
3. Add the tomatoes and the dried origanum and cook for 15 minutes, uncovered, until thickened.Season, then set aside.
4. Toss the broccoli in the remaining oil. Season. Place on a baking tray and roast for 10–15 minutes, until slightly charred. Remove from the oven and set aside.
For the pork chops
1. Season the chops and coat in polenta.
2. Heat the oil in a pan over medium heat and fry the chops for 2 minutes on each side, until golden brown.
3. Remove from the pan and place on a baking tray. Top with butter and breadcrumbs and season.Bake for 5–8 minutes, until cooked through.
4. Serve with the tomato sauce and roast broccoli.

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