Parmesan Pork Chops, with Quick Polenta & Garlic Butter Veggies

 Ingredients

• 1/4 cup of olive oil
• 4 Peter Timbs Parmesan Crumbed Pork Chops
• 300 grams of button mushrooms (halved)
• 3 garlic cloves (finely chopped)
• 2 sprigs of thyme
• 50 grams of butter
• 1 bunch of spinach (large, stems removed, washed)
• 1 lemon (juiced, plus extra wedges to serve)
• 2 cups of chicken stock
• 2 cups of milk
• 1 cup of instant polenta
• 100 grams of feta cheese
• Zest of 1 lemon (finely grated)

Method

1. Preheat oven to 190°C fan-forced.
   
2. Line a baking tray with baking paper and drizzle with 2 tablespoons of olive oil. Add pork chops and turn to coat. Bake for 10 minutes. Remove tray, turn chops, and add mushrooms. Return to the oven for a further 10–12 minutes or until pork is just cooked through and mushrooms are turning slightly golden. (Pork is fine to be light pink inside)
3. Meanwhile, to make the polenta, place stock and milk in a saucepan over high heat and bring to the boil. Reduce heat to low, then, while whisking, slowly add polenta. Stir for 1 minute until smooth and beginning to thicken, then turn off the heat. Add feta and zest and season to taste. Set aside in a warm place.
4. For the garlic butter veggies, heat the remaining oil in a frypan over high heat. Add garlic and thyme and cook for 2–3 minutes or until turning golden and aromatic. Add butter, par-roasted mushrooms and spinach (spinach will seem too big for the pan but will wilt fast) and cook, turning for 2 minutes or until spinach is just wilted. Remove from heat, stir through lemon juice and season with salt and pepper.
5. Divide polenta between plates and top with vegetables and pork chops. Serve with extra lemon wedges.