Photo of Spanish pork with polenta by WW

Spanish pork with polenta

Points® value
Total Time
20 min
10 min
10 min
Tender pork steaks are served with a lemon and caper sauce, with polenta on the side.


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


1 teaspoon(s), level

Capers, in Brine

1 teaspoon(s)


2 clove(s), crushed

Dijon Mustard

1 tablespoon(s), level

Lemon Juice, Fresh

60 ml


1 medium, sliced

Olives, in Brine

30 g, thinly sliced

Parsley, fresh

10 sprig(s), fresh, chopped

Broccoli, raw

350 g, cut into florets


  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.