Pork Chops Cacciatore

Ingredients

• 1000 gPork chop
• 400 gCornmeal
• 1600 mlWater
• 794 gTomato
• 100 gCarrot
• 150 gOnion
• 15 mlOlive oil
• 44 gButter
• 12 gGarlic
• 8 gSalt

Instructions

1. 1

   Make the polenta

   • Bring water with 6 g salt to a boil.
   • Slowly whisk in the cornmeal (polenta) and cook over low heat, stirring frequently, about 25–30 minutes until thick and creamy.
   • Stir in butter (30 g), season to taste and keep warm.
2. 2

   Prepare sauce and brown pork chops

   • Slice the onion into 1 cm half‑rings.
   • Heat olive oil (15 ml) and butter (15 ml ≈ 14 g) in a large pan and sweat the onion over medium heat until translucent.
   • Make space in the pan, add the pork chops (about 4 cm thick) and brown lightly on both sides, then remove and set aside.
   • Deglaze the pan with about 200 g of the canned tomatoes, scraping up the fond.
3. 3

   Finish sauce and simmer

   • Roughly blitz the remaining canned tomatoes (about 594 g) with the garlic and add to the onion mixture.
   • Increase heat until the sauce reduces and darkens slightly, then lower the heat.
   • Finely dice the carrot and stir in.
   • Nestle the browned pork chops into the sauce and simmer gently for about 18–25 minutes until cooked through.
   • Serve over hot polenta.