Yields1 Serving

Creamy Polenta
 ¾ cups cornmeal
 ½ teaspoon each salt and pepper
 2 tablespoons butter cubed
Pork Puttanesca
 4 bone-in pork rib chops (about 1 kg total) trimmed
 pinch each salt and pepper
 1 tablespoon olive oil
 1 onion diced
 2 cloves garlic minced
 ¼ teaspoon hot pepper flakes
 1 can diced tomatoes
 ¼ cup Kalamata olive pitted and chopped
 1 tablespoon capers drained and chopped
 1 anchovy fillet minced
 2 tablespoons chopped fresh parsley

1

Pork Puttanesca: Sprinkle pork with salt and pepper. In large non-stick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.


2

In same skillet, heat remaining oil over medium high heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley.



3

Creamy Polenta: Meanwhile, in large saucepan, bring 2 ⅓ cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.

4

Serve with 2016 Pinot Noir, Estate Grown & Bottled and enjoy!

Ingredients

Creamy Polenta
 ¾ cups cornmeal
 ½ teaspoon each salt and pepper
 2 tablespoons butter cubed
Pork Puttanesca
 4 bone-in pork rib chops (about 1 kg total) trimmed
 pinch each salt and pepper
 1 tablespoon olive oil
 1 onion diced
 2 cloves garlic minced
 ¼ teaspoon hot pepper flakes
 1 can diced tomatoes
 ¼ cup Kalamata olive pitted and chopped
 1 tablespoon capers drained and chopped
 1 anchovy fillet minced
 2 tablespoons chopped fresh parsley

Directions

1

Pork Puttanesca: Sprinkle pork with salt and pepper. In large non-stick skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning once, until just a hint of pink remains in centres, about 8 minutes. Remove to plate; keep warm. Drain fat from skillet.


2

In same skillet, heat remaining oil over medium high heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to simmer. Cook, stirring, until slightly thickened, 8 to 10 minutes. Stir in parsley.



3

Creamy Polenta: Meanwhile, in large saucepan, bring 2 ⅓ cups water to boil. Whisk in cornmeal, salt and pepper; simmer over medium-low heat, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Divide among serving plates; top with pork chops and tomato mixture.

4

Serve with 2016 Pinot Noir, Estate Grown & Bottled and enjoy!

Pork Puttanesca with Creamy Polenta
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