Pork Chops with Tomato, Fennel and Parmesan Polenta | RICARDO

Ingredients

• 4 boneless pork chops, each about 1 inch (2.5 cm) thick
• 3 tbsp (45 ml) olive oil
• 1 red onion, chopped
• 1 red bell pepper, seeded and diced
• 2 garlic cloves, chopped
• 1 tbsp (15 ml) tomato paste
• 1/2 tsp ground fennel seeds
• 1/4 tsp red pepper flakes
• 1 can (14 oz/398 ml) diced tomatoes
• 1/2 cup (125 ml) chicken broth
• 1 tbsp pitted black olives, chopped
• 1/2 cup (25 g) flat-leaf parsley, finely chopped, plus more for serving
• 2 cups (500 ml) chicken broth
• 1 1/2 cups (375 ml) water
• 3/4 cup (120 g) quick-cooking polenta
• 3/4 cup (55 g) fresh Parmesan cheese, grated