Italian Herb-Crusted Pork Chop with Creamy Polenta and Sautéed Greens
Breaded pork chop pan-seared and topped with lemon-herb panko, served with creamy polenta whisked from polenta and vegetable stock.
- 220 g pork chop, bone-in
- 50 g polenta (cornmeal)
- 250 ml vegetable stock
- 100 g spinach, fresh
- 2 cloves garlic cloves, sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 30 g panko breadcrumbs
- ½ lemon lemon, zest and juice
- 20 ml olive oil
- 1 to taste salt and black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring vegetable stock to a boil in a saucepan. Slowly whisk in polenta, stirring constantly to avoid lumps.
- Step 2
Reduce heat to low and simmer for 15–20 minutes, stirring frequently, until polenta is creamy and pulls away from the pan sides.
- Step 3
While polenta cooks, pat pork chop dry with kitchen paper. Season both sides with salt and pepper.
- Step 4
Mix panko breadcrumbs with lemon zest, finely chopped rosemary and thyme leaves. Press this mixture onto both sides of the pork chop.
- Step 5
Heat 15 ml olive oil in a large frying pan over medium-high heat. Once hot, place pork chop in pan and cook for 6–7 minutes per side until golden and cooked through (internal temperature 63°C).
- Step 6
Transfer pork to a plate and rest for 3 minutes.
- Step 7
In the same pan, add remaining 5 ml olive oil and sliced garlic. Sauté for 30 seconds until fragrant.
- Step 8
Add fresh spinach and sauté for 2–3 minutes until wilted. Season with salt and pepper.
- Step 9
Divide creamy polenta onto a plate, top with sautéed spinach, and place herb-crusted pork chop on top.
- Step 10
Squeeze fresh lemon juice over the pork and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
