Pan Seared Pork With Thyme Infused Apples And Pears On Cheddar Polenta

HELLO FALL! Pork with pear and apple juices mingle beautifully and make a lovely sauce for the chops and cheesy polenta, it makes for a wonderful fall dinner and is a great way to use up those apples.

Ingredients

3 Cups Whole Milk

Kosher Salt

1 Cup Polenta – Cornmeal

3 oz. Sharp Cheddar, Coarsely Grated – About 1 Cup

Freshly Ground Black Pepper

2 Tablespoon Unsalted Butter

4 x 1 Inch Thick Boneless Center Cut Pork Chops

1 Cup Apple Cider

2 Tart Apple And 1 Pear, Cored And Sliced Into 16 Wedges Each

1 Teaspoon Chopped Fresh Thyme Leaves

Light Brown Sugar

Method

In a 3-quart saucepan, bring the milk and a large pinch of salt to a simmer over medium heat.

Slowly whisk in the polenta, reduce the heat to medium low, and cook, stirring often, for about 5 minutes.

Stir in 1 cup water and cook, stirring occasionally, until the polenta is thick and creamy, 10 to 12 minutes.

Remove from the heat, stir in the cheese, and season to taste with salt and pepper.

Meanwhile, melt the butter in a 12-inch skillet over medium-high heat.

Season the pork with salt and cook, flipping once, until an instant-read thermometer inserted in a chop close to, but not touching, the bone registers 140°F, about 8 minutes total.

Transfer to a plate and keep warm.

Add the apple cider, apples, and thyme to the skillet and cook, stirring occasionally, until the apples begin to soften, about 8 minutes.

Add brown sugar to taste. Serve the apples and sauce over the pork chops and polenta.

 

Wine Pairings

Robert Hall Merlot, Gainey Merlot Santa Ynez Valley, Dona Paula Torrontes 2011 Or Alamos Torrontes 2015