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Photo of Honey thyme pork cutlets and polenta chips by WW

Honey thyme pork cutlets and polenta chips

Total Time
1 hr 35 min
15 min
20 min
The rich, sweet marinade on these tender pork cutlets will have your mouth watering, while the filling polenta chips and crunchy lettuce add a colourful dimension


Vegetable stock

4 cup(s), (1L)


1 cup(s), (yellow), (170g)

Grated parmesan cheese

cup(s), (25g)

Olive oil

1 tsp


2 tsp

No added sugar orange juice

1 tbs

Fresh thyme

2 tsp, plus extra sprigs to garnish

Pork loin chop, raw

480 g, fat trimmed (buy 4 x 150g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a 20cm square cake tin with oil. Line base and sides with 1 sheet of baking paper. Bring stock to the boil in a large saucepan. Gradually stir in polenta. Cook, stirring, over low heat for 5–7 minutes or until very thick. Add parmesan and stir to combine. Season with salt and freshly ground black pepper. Spoon polenta into prepared tin and smooth the surface. Refrigerate for 1 hour or until f irm.
  2. Preheat a barbecue or chargrill over medium heat. Lift polenta from pan in 1 piece and peel away paper. Cut polenta into chunky chips and lightly spray with oil. Cook polenta chips, turning, for 8–10 minutes or until golden and crisp (see note).
  3. Meanwhile, combine oil, honey, juice and thyme leaves in a small bowl. Brush honey mixture over pork and cook for 3–4 minutes each side or until just cooked through. Top pork cutlets with thyme sprigs and serve with polenta chips.


SERVING SUGGESTION: Cos lettuce, drizzled with 1 tbs extra-virgin olive oil and seasoned with salt and freshly ground black pepper.TIPS: The polenta can be made up to a day ahead and stored, covered, in the pan in the fridge until required. If the polenta chips start to stick, cook them on a flat barbecue plate lined with baking paper. They can also be cooked for 15–20 minutes in an oven preheated to 200°C or 180°C fan-forced.