Mustard Pork Chops With Polenta And Green Beans - cooking recipe

Ingredients

4 None pork chops
2 tbsp wholegrain mustard
1 tbsp vegetable or olive oil
1 None chicken bouillion cube
1/2 cup instant polenta
1/4 cup cream
1/2 cup freshly grated parmesan
3 tbsp finely chopped flat-leaf parsley, plus extra, to serve
10 oz frozen green beans
None None lemon wedges, to serve

Preparation

Rub both sides of pork chops with mustard. Season. Heat oil in a frying pan over moderate heat. Add pork. Cook 3 minutes each side, or until browned and cooked. Transfer to a heatproof plate. Cover with foil. Rest 5 minutes.
Meanwhile, place crumbled bouillon cube and 1 cup water in a saucepan over moderate heat. Bring to a simmer. Slowly whisk in polenta, in a thin steady stream, until combined. Whisk and cook 5 minutes, or until polenta is thick and comes away from side of pan. Remove pan from heat. Stir in cream and parmesan until melted and smooth. Stir in parsley. Season.
Place beans in a microwave-safe bowl. Microwave on high for 3 minutes, or until heated.
Serve pork with polenta, beans, lemon wedges and extra parsley.