Serves 6-8
Ingredients:
8 UVS pork loin chops
1 cup Polenta
200g Roma Tomatoes
Fresh Oregano
Salt
Black pepper
Smoked Paprika
Mixed Herbs
Barbecue Spice
Olive Oil
1/2 cup grated mozzarella
1/2 cup fresh cream
Minced garlic
Instructions:
1. Preheat oven to 180.c and prepare your outside grill for the pork chops.
2. In a medium sized pot bring 4 cups of water to a boil. Add in 1 cup of polenta and whisk continuously for 10 minutes until a porridge-like consistency is reached. Season the polenta with 1 tsp salt, 1/2 tsp smoked paprika and 1/2 cup cream. During the last 2 minutes of the 10 minute cooking time add in 1/2 cup of grated mozzarella. Mix until smooth. Remove from heat and set aside until serving.
3. Season the pork chops with salt, black pepper, smoked paprika, mixed herbs, barbecue spice and some olive oil. In a clean bowl prepare the sticky basting sauce by adding 1/4 cup sweet chilli sauce, 1/4 cup barbecue sauce, 2 tbsp fruit chutney, 2 tbsp honey, 1 tbsp smoked paprika and 2 tbsp minced garlic. Set aside.
4. On a clean grill cook the seasoned pork chops until your desired doneness (turning them regularly). During the last 1 minute of cooking baste the pork chops with the sticky basting sauce.
5. Remove the pork chops from the grill, baste them again until the chops are thoroughly coated. Set aside until serving.
6. Add olive oil into a small oven tray, add in 200g Roma tomatoes, 2-3 tsp minced garlic, salt, black pepper and fresh oregano. Roast in oven at 180.c for 20 minutes or until the tomatoes blister. Remove from the oven and set aside.
7. Serve your dinner by adding creamy polenta onto a plate, topped with the roasted Roma tomatoes and fresh oregano. Lastly add the sticky pork chops topped with fresh rosemary.
Enjoy!
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