Fancy pork chops with cranberry glaze and polenta wedges for dinner this festive season?
Then look no further for the recipe, HTA School of Culinary Art wants you to try this awesome recipe they think you’ll love!
Also read: Try this delicious mushroom and mince bobotie recipe
Here is the recipe:
Ingredients
- 6 pork chops
- 100g cranberry sauce
- Salt and freshly ground pepper
- 50ml butter
- 150ml chicken stock
- 8 to 10 fresh sage leavers
Polenta wedges
- 250g polenta
- 5ml salt
- 10ml butter
Also read: Mother’s Day recipe inspiration – Chicken Pie
Method
1. Pat the chops dry and rub each one with cranberry sauce, and sprinkle with salt and freshly ground black pepper, set aside.
2. In a shallow pan melt the butter, and sauté the chops until well browned on each side, reduce the heat, add stock and cook on each side for 8 minutes, basting constantly with the pan juices and allowing the liquid to reduce to a syrup consistency.
3. Remove the chops from the pan, place on a warm plate, and scatter the sage leaves into the remaining pan juices and sauté for a minute, remove and place on the chops.
4. For the polenta wedges, heat the oven to 180°C, bring a large pot with 750ml water to the boil. Add the polenta, salt and butter and stir constantly until the mixture comes away from the side of the pot, about 10min, pour into a well-greased baking tray and bake for 10min, remove from the oven and cut into desired shapes.
To serve, place the polenta wedges on the plate with the pork chops and garnish with sage leaves.
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