MEX MASTER!

Bring the flavour – and the spice! – to tasty dinner ideas

- Tessa Immens

SPICED PORK CHOPS WITH CORNBREAD

SERVES 4 PREP 40 MINS + MARINATING COOK 1 HOUR

1 cup plain flour, sifted

• 3 tsp baking powder

• 1 tsp salt

• 1¼ cups instant polenta

• 2 green onions, finely chopped

• 1 tbsp caster sugar

• 1 tsp chilli flakes

• 1 cup milk

• 125g butter, melted, cooled

• 1 egg, whisked

• 4 x 200g pork loin chops

• 2 tbsp Mexican seasoning

• 1 tbsp vegetable oil

• 3 cloves garlic, crushed

• salsa, to serve

FRIED ONIONS

• ½ cup self-raising flour, sifted

• 1 tbsp Mexican seasoning

• ½ cup milk

• 1 egg, whisked

• 2 large onions, thinly sliced

• vegetable oil, for shallow frying

1 Preheat oven to 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.

2 Sift flour, baking powder and salt together into a large bowl. Mix in polenta, onion, sugar and chilli. Stir in milk, butter and egg to combine. Pour into pan. Bake 35-40 mins until cooked when tested.

3 Coat pork in combined seasoning, oil and garlic. Marinate 15 mins.

4 Heat a large frying pan on high. Cook pork 4-5 mins each side until just cooked through. Rest, loosely covered with foil, 5 mins.

5 FRIED ONIONS In a bowl, combine flour and Mexican seasoning. Stir in milk and egg, then onion. In a saucepan, heat oil until a few breadcrumbs sizzle. In 4 batches, fry tablespoons of onion mixture 30 secs each side until golden and crisp. Drain on paper towel.

6 Serve chops with sliced cornbread and fried onions and accompanied with salsa.