Pork chop with polenta and mushrooms
trimmed pork forequarter chop
Maggi Stock Cubes, Chicken
1 individual, , dissolved in 3/4 cup hot water
1 clove(s), , crushed
MasterFoods Rosemary Leaves, Ground
Heat ½ cup stock and milk in a saucepan over medium heat. Add polenta and stir constantly for 5 minutes or until thick. Set aside. Heat a non-stick frying pan over medium -high heat. Spray with olive oil. Add garlic, mushrooms, and rosemary. Cook, stirring until golden and tender. Add remaining stock to make a sauce. Preheat grill until hot. Grill pork for 5 minutes or until just cooked. Serve mushrooms over polenta accompanied with the grilled pork.