Nduja Pork Chops & Polenta

• Pork chop(4)
• Polenta(180 g)
• Parmesan(40 g)
• Butter(70 g)
• Nduja(50 g)
• Lemon(1)
• Fresh parsley(10 g)optional
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Pork chop} dry. Finely chop the {Fresh parsley} and cut the {Lemon} into wedges. Season the pork all over with the {Salt} and {Black pepper}.

   ~8 min

2. 2

   Bring 700ml water to a boil in a saucepan. Whisk in the {Polenta} and cook, stirring often, until thick and creamy, 10 minutes. Stir through the {Parmesan} and a third of the {Butter}. Cover and keep warm off the heat.

   ~10 min

3. 3

   Meanwhile, heat the {Olive oil} in a large frying pan over medium-high heat. Add the {Pork chop} and cook for 4 minutes per side until golden and cooked through. Transfer to a plate to rest for 2 minutes.

   ~10 min

4. 4

   Lower the heat and add the remaining {Butter} and the {Nduja} to the same pan. Stir for 1 minute until melted into a glossy orange-red butter. Squeeze in a wedge of {Lemon}.

   ~2 min

5. 5

   Spoon the polenta onto plates, top with the rested {Pork chop}, and spoon over the nduja butter. Finish with the {Fresh parsley} and serve with the remaining {Lemon} wedges.

   ~6 min