Pork chops with lard, honey and rosemary | Gourmet Traveller

Ingredients

• 50 gm pork back-fat, finely diced (see note)
• 4 pork chops (about 280gm each)
• 120 gm honey
• 1 tbsp rosemary
• 1 lemon, halved
• Parmesan polenta
• 875 ml chicken stock (3½ cups)
• 60 ml milk (¼ cup)
• 120 gm polenta (¾ cup)
• 20 gm finely grated parmesan (1/3 cup)
• Rocket, mizuna and white nectarine salad
• 2 cups wild rocket (loosely packed)
• ½ bunch mizuna, leaves picked
• 1 white nectarine, cut into thin wedges
• 1 golden shallot, thinly sliced
• 1 tbsp extra virgin olive oil
• 2 tsp champagne vinegar