Pork Chops with Tomato, Fennel and Parmesan Polenta
A weeknight staple, pork chops are a cut of meat that is easy to love. Pair them with everyday ingredients like onion, bell pepper, tomato, fennel seed, olives and parsley, to create a quick and delicious stew at a reasonable cost. Instead of mashed potatoes, serve them with a creamy polenta instead.
Ingredients
- 4 boneless pork chops, each about 1 inch (2.5 cm) thick
- 3 tbsp (45 ml) olive oil
- 1 red onion, chopped
- 1 red bell pepper, seeded and diced
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 tsp ground fennel seeds
- 1/4 tsp red pepper flakes
- 1 can (14 oz/398 ml) diced tomatoes
- 1/2 cup (125 ml) chicken broth
- 1 tbsp pitted black olives, chopped
- 1/2 cup (25 g) flat-leaf parsley, finely chopped, plus more for serving
- 2 cups (500 ml) chicken broth
- 1 1/2 cups (375 ml) water
- 3/4 cup (120 g) quick-cooking polenta
- 3/4 cup (55 g) fresh Parmesan cheese, grated
Instructions
- In a large skillet over medium-high heat, brown the pork chops in 2 tbsp (30 ml) of the oil for 3 minutes on each side. Season with salt and pepper. Set aside on a plate.
- In the same skillet, soften the onion and bell pepper in the remaining oil for 5 minutes or until starting to brown. Season with salt and pepper. Add the garlic, tomato paste and spices. Continue to cook for 1 minute while stirring.
- Add the tomatoes, broth and olives to the skillet. Bring to a boil. Simmer for 5 minutes or until the sauce has thickened slightly. Add the parsley and mix well. Adjust the seasoning. Return the pork chops to the skillet and reheat for 2 minutes, coating them with the sauce.
A weeknight staple, pork chops are a cut of meat that is easy to love. Pair them with everyday ingredients like onion, bell pepper, tomato, fennel seed, olives and parsley, to create a quick and delicious stew at a reasonable cost. Instead of mashed potatoes, serve them with a creamy polenta instead.