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Name: Neilson pork chop salsa verde, polenta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: not set
Ingredients: 6 250 g bone in pork chops; salsa verde; 1 handfull parsley; 10 mint leaves; small handful basil leaves; 2 anchovies; 1 garlic clove; olive oil; 10 ml red wine vin; 375 g polenta; 80 g Parmesan

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INGREDIENTS

6 250 g bone in pork chops
salsa verde
1 handfull parsley
10 mint leaves
small handful basil leaves
2 anchovies
1 garlic clove
olive oil
10 ml red wine vin
375 g polenta
80 g Parmesan

INSTRUCTIONS

1.5 ltr boiling salted water, add in the polenta still and cook on low heat for 10 minutes untill creamy, add the parmesan, cook for 1 more minute. lay on parchment papered tay.

cover with more parchment and another a tray ontop, press in fridge with weight ontop.

pulse all ingredients together in a food processor, dont overdo, still want some texture

once chilled overnight, cut the potenta into rectanges 5cm x 10cm, bar mark on a griddle and heat through in the oven.

also bar mark the pork chops and finish in the oven

NOTES

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 6 Servings

Calories: 294
Calories from Fat: 46 (16%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 12.9mg		4 %
Sodium 217mg		7 %
Potassium 139.8mg		4 %
Total Carbohydrate 50.5g		15 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 47.8g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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