Mustard Pork Cutlets with Soft Polenta & Broccoli

I'm a huge fan of meals that don't require too much preparation and end up with an impressive result. Especially on a week night when I don't feel like coming home from a long day at work and spending 2 hours in the kitchen.

But I do like to eat nice food and I don't like eating the same thing every night either. So something like this is perfect for those nights when you want a hearty meal and don't want the fuss!

You will need... (2 serves)
2 pork cutlets, trimmed
2 Tbs seeded mustard
1/2 a head of broccoli, cut into florets.
1 cup of instant polenta
3 cups of chicken stock (or you can use milk for a creamier polenta)
2 Tbs butter
1/4 cup parmesan cheese
wedge of lemon, to serve
olive oil
salt and pepper

Method...
1. Preheat the oven to 200 degrees celsius, fan forced.
2. Rub the seeded mustard all over both sides of the pork cutlet. Add a little salt and pepper.
3. Heat a small amount of oil in a nonstick frypan on a high heat, then carefully add the pork cutlets. Cook to golden brown on either side, then transfer to a shallow roasting tray and place in the oven for 10-15 minutes.
4. Meanwhile, place one pot of water to boil on the stove (to blanch your broccoli when you're ready), then in a separate pot, bring your stock/milk to the boil (if using milk, just allow it to simmer so it doesn't burn), then slowly rain in the polenta while using a whisk to carefully stir so no lumps form.
5. The polenta will begin to thicken instantly, so turn the heat to low and continue to stir using a wooden spoon for 2-3 minutes, until it has thickened to a creamy mash-like consistency. Add the butter and parmesan, salt and lashings of pepper, and stir through well. Place a lid over the top to avoid the polenta drying out.
6. Remove the pork from the oven, how it is cooked depends on your personal preference. I like mine cooked medium-well, you can cook it well-done, but remember to still rest it. Meat requires the same amount of resting time to cooking time, so cover it with foil and leave it for 10-15 minutes.
7. Just before you are ready to serve, blanch the broccoli in the boiling water for 1 minute, remove and transfer to a bowl with a bit of olive oil, salt and pepper and toss to season.
8. To serve, spoon a generous amount of the polenta onto the plate. Place the cutlet on top, and the broccoli on the side. Drizzle any of the liquid from the pork over the top (this is where all the yummy pork and mustard flavour is). Serve with a wedge of lemon if desired.

Comments

Popular posts from this blog

Braised Beef Cheeks

George Calombaris' Pasticcio (AKA Greek Lasagna)