Spanish pork with polenta
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender pork steaks are served with a lemon and caper sauce, with polenta on the side.
Ingredients
Chicken stock cube(s)
2 cube(s), 1 litre stock
Polenta, Dry
170 g
Calorie controlled cooking spray
4 spray(s)
Pork Escalope, Raw
4 medium, lean
Paprika
1 teaspoon(s), level
Capers, in Brine
1 teaspoon(s)
Garlic
2 clove(s), crushed
Dijon Mustard
1 tablespoon(s), level
Lemon Juice, Fresh
60 ml
Lemon
1 medium, sliced
Olives, in Brine
30 g, thinly sliced
Parsley, fresh
10 sprig(s), fresh, chopped
Broccoli, raw
350 g, cut into florets
Instructions
1
Fill and boil the kettle. Mix 875ml of the stock with 125ml boiling water in a medium saucepan and bring to the boil over a high heat. Add the polenta in a thin, steady stream and cook, stirring, for 5 minutes until soft and creamy.
2
Meanwhile, mist a medium nonstick frying pan with cooking spray and heat over medium-high heat. Sprinkle the pork with the paprika and season to taste. Cook the pork for 2 minutes on each side or until browned. Transfer to a plate.
3
Add the capers and garlic to the pan and cook for 1 minute or until fragrant. Add the mustard, lemon juice, olives and remaining stock, and bring to the boil. Reduce the heat and simmer, uncovered, for 2 minutes or until the sauce has thickened slightly. Return the pork and any juices to the pan and turn to coat. Cover and set aside to rest for 2 minutes.
4
Put the broccoli in a microwave-proof bowl with 2 tablespoons water and cook on high for 2 minutes. Serve the pork and sauce with the polenta and broccoli, garnished with parsley and with the lemon wedges on the side.
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