- 2 pork chops
- 100g spinach
- 35g sundried tomatoes
- ½ x 150g soft cheese
- 1 lemon
- ¼ nutmeg
- 1 chicken stock cube
- 75g polenta
- 250g cherry tomatoes
- 2 tbsp water
- Sea salt
- Freshly ground pepper
- 4 tsp olive oil
- 550ml boiling water
Preheat the oven to 200°C/Fan 180°C/Gas 6. Finely chop the sundried tomatoes. Place in a bowl. Cover with boiling water. Leave to soak.
Finely chop the spinach. Set a frying pan on a medium heat. Add the spinach to the pan with 2 tbsp water. Cook for 5 mins till the spinach has wilted. Tip into a sieve and press with a wooden spoon to remove as much excess water as possible.
Drain the sundried tomatoes and squeeze out as much liquid as possible. Place into a bowl. Add the squeeze-dried spinach. Add the cream cheese. Grate the nutmeg. Zest in the lemon. Add plenty of salt and pepper. Mix together well.
Using a sharp knife, make a large incision in the side of the non-fatty edge of each pork chop to create a pocket. Spoon in the spinach and tomato cream cheese, pushing it in as far as possible. Press the edges of the chop together.
Heat the frying pan. Rub 1 tsp oil into both sides of each chop. Place into the pan and cook for 2 mins on each side. Lift out and place on a lined baking tray. Tumble the tomatoes on to the tray too. Slide into the oven and cook for 15 mins till the pork is cooked through. Don’t worry if some of the stuffing bursts out.
While the pork is cooking, dissolve the stock cube in 550ml boiling water. Pour into the frying pan you cooked the pork in. Bring to a bubble. Swirl the water and trickle in the polenta. Cook for 5-10 mins till the polenta is cooked and thickened. It should be relatively loose – the consistency of thick custard. Taste and season.
Spoon the polenta into two shallow bowls. Top with a stuffed pork chop and the roasted tomatoes. Squeeze over wedges of lemon to taste.