Cherry-Thyme Pork & Polenta Fries

Succulent pork chops are drizzled with a dreamy cherry-thyme sauce & sided with a vibrant fresh salad. Perfectly paired with crunchy homemade polenta fries – expect a divine crispy exterior with a creamy & cheesy interior. Unforgettable!

Cherry-Thyme Pork & Polenta Fries

with Danish-style feta & balsamic reduction

4.9

Hands on Time: 50 - 65 minutes

Overall Time: 60 - 80 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Cling Wrap (optional)
  • Baking Paper (optional)
  • Paper Towel
  • Butter
Photo of Cherry-Thyme Pork & Polenta Fries
  1. Polenta: PHASE ONE

    Boil the kettle. Place 30ml of Polenta in a shallow bowl and set aside for step 4. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.

  2. LET’S GET SAUCY

    Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until turning golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed thyme. Mix in the wine and the Balsamic Reduction. Simmer until evaporated by half (stirring occasionally). Add the Cherries, break them up with a wooden spoon and cook for 1 minute. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.

  3. SPEEDY SALAD

    In a salad bowl, combine the shredded Salad Leaves, the Tomato pieces, a drizzle of olive oil, and seasoning.

  4. Polenta: PHASE TWO

    Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Place a large pan over high heat with 2-3cm of oil. When hot, cook the fries in batches for 2-3 minutes until crispy, shifting as they colour. Drain on paper towel.

  5. MAKE IT Pork

    Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.

  6. RIGHT ON THYME

    Plate the chop and top with the cherry-thyme sauce. Side with the Polenta fries and the salad. Crumble the drained feta over the salad. Finish off with a grind of black pepper. Divine, Chef!

  1. Polenta: PHASE ONE

    Boil the kettle. Place 60ml of Polenta in a shallow bowl and set aside for step 4. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 500ml of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.

  2. LET’S GET SAUCY

    Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until turning golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed thyme. Mix in the wine and the Balsamic Reduction. Simmer until evaporated by half (stirring occasionally). Add the Cherries, break them up with a wooden spoon and cook for 1 minute. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.

  3. SPEEDY SALAD

    In a salad bowl, combine the shredded Salad Leaves, the Tomato pieces, a drizzle of olive oil, and seasoning.

  4. Polenta: PHASE TWO

    Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Place a large pan over high heat with 2-3cm of oil. When hot, cook the fries in batches for 2-3 minutes until crispy, shifting as they colour. Drain on paper towel.

  5. MAKE IT Pork

    Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.

  6. RIGHT ON THYME

    Plate the chops and top with the cherry-thyme sauce. Side with the Polenta fries and the salad. Crumble the drained feta over the salad. Finish off with a grind of black pepper. Divine, Chef!

  1. Polenta: PHASE ONE

    Boil the kettle. Place 90ml of Polenta in a shallow bowl and set aside for step 4. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.

  2. LET’S GET SAUCY

    Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until turning golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed thyme. Mix in the wine and the Balsamic Reduction. Simmer until evaporated by half (stirring occasionally). Add the Cherries, break them up with a wooden spoon and cook for 1 minute. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.

  3. SPEEDY SALAD

    In a salad bowl, combine the shredded Salad Leaves, the Tomato pieces, a drizzle of olive oil, and seasoning.

  4. Polenta: PHASE TWO

    Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Place a large pan over high heat with 2-3cm of oil. When hot, cook the fries in batches for 2-3 minutes until crispy, shifting as they colour. Drain on paper towel.

  5. MAKE IT Pork

    Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.

  6. RIGHT ON THYME

    Plate the chops and top with the cherry-thyme sauce. Side with the Polenta fries and the salad. Crumble the drained feta over the salad. Finish off with a grind of black pepper. Divine, Chef!

  1. Polenta: PHASE ONE

    Boil the kettle. Place 120ml of Polenta in a shallow bowl and set aside for step 4. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 1L of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.

  2. LET’S GET SAUCY

    Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion until turning golden, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed thyme. Mix in the wine and the Balsamic Reduction. Simmer until evaporated by half (stirring occasionally). Add the Cherries, break them up with a wooden spoon and cook for 1 minute. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving.

  3. SPEEDY SALAD

    In a salad bowl, combine the shredded Salad Leaves, the Tomato pieces, a drizzle of olive oil, and seasoning.

  4. Polenta: PHASE TWO

    Once the Polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Place a large pan over high heat with 2-3cm of oil. When hot, cook the fries in batches for 2-3 minutes until crispy, shifting as they colour. Drain on paper towel.

  5. MAKE IT Pork

    Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.

  6. RIGHT ON THYME

    Plate the chops and top with the cherry-thyme sauce. Side with the Polenta fries and the salad. Crumble the drained feta over the salad. Finish off with a grind of black pepper. Divine, Chef!

Frequently Asked Questions

What is the preparation time for Cherry-Thyme Pork & Polenta Fries?

The preparation time for Cherry-Thyme Pork & Polenta Fries with Danish-style feta & balsamic reduction is between 50 and 65 minutes.

What is the total time required to make Cherry-Thyme Pork & Polenta Fries with Danish-style feta & balsamic reduction?

The total time required to make Cherry-Thyme Pork & Polenta Fries with Danish-style feta & balsamic reduction is between 60 and 80 minutes.

How many servings does Cherry-Thyme Pork & Polenta Fries provide?

4 servings

What are the main ingredients in Cherry-Thyme Pork & Polenta Fries?

Balsamic Reduction, Cherries, Creme Fraiche, Danish-style Feta, Fresh Thyme, Grated Italian-style Hard Cheese, Onion, Onions, Polenta, Pork Loin Chop, Pork Loin Chops, Red Wine, Salad Leaves, Tomato, Tomatoes

What is the nutritional information of Cherry-Thyme Pork & Polenta Fries?

Calories: 1184, Carbs: 96 grams, Fat: grams, Protein: 64.1 grams, Sugar: 28.3 grams, Salt: 2689 grams

How do I prepare Cherry-Thyme Pork & Polenta Fries?

POLENTA: PHASE ONE: Boil the kettle. Place 60ml of polenta in a shallow bowl and set aside for step 4. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 500ml of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the remaining polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 1.5-2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes. LET’S GET SAUCY: Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion until turning golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the rinsed thyme. Mix in the wine and the balsamic reduction. Simmer until evaporated by half (stirring occasionally). Add the cherries, break them up with a wooden spoon and cook for 1 minute. Remove from the heat and discard the thyme stalks. Add a knob of butter and seasoning. Set aside and cover to keep warm. You may need to reheat the sauce before serving. SPEEDY SALAD: In a salad bowl, combine the shredded salad leaves, the tomato pieces, a drizzle of olive oil, and seasoning. POLENTA: PHASE TWO: Once the polenta has cooled, gently flip it out onto a chopping board and remove the lining. Using a sharp knife, slice the polenta into rectangular “fries”. Roll the fries in the reserved, uncooked polenta until evenly coated. Place a large pan over high heat with 2-3cm of oil. When hot, cook the fries in batches for 2-3 minutes until crispy, shifting as they colour. Drain on paper towel. MAKE IT PORK: Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. RIGHT ON THYME: Plate the chops and top with the cherry-thyme sauce. Side with the polenta fries and the salad. Crumble the drained feta over the salad. Finish off with a grind of black pepper. Divine, Chef!

What should be prepared from my kitchen to make Cherry-Thyme Pork & Polenta Fries?

Balsamic Reduction, Cherries, Creme Fraiche, Danish-style Feta, Fresh Thyme, Grated Italian-style Hard Cheese, Onion, Onions, Polenta, Pork Loin Chop, Pork Loin Chops, Red Wine, Salad Leaves, Tomato, Tomatoes

How many calories does Cherry-Thyme Pork & Polenta Fries have?

1184 calories

How much fat content does Cherry-Thyme Pork & Polenta Fries have?

grams

Woolies Products in this dish

Photo of Exotic Tomato Selection 500 g

Exotic Tomato Selection 500 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Roma Tomatoes 4 pk

Roma Tomatoes 4 Pk

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Polenta 500 g

Polenta 500 G

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Fresh Thyme 20 g

Fresh Thyme 20 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 796