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
Cherry-Thyme Pork & Polenta Fries
with Danish-style feta & balsamic reduction
Hands on Time: 50 - 65 minutes
Overall Time: 60 - 80 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap (optional)
- Baking Paper (optional)
- Paper Towel
- Butter
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.
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.
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 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.
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!
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!
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.
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.
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!
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.
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.
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!
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
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