Honey thyme pork cutlets and polenta chips
4 cup(s), (1L)
1 cup(s), (yellow), (170g)
Grated parmesan cheese
⅓ cup(s), (25g)
No added sugar orange juice
2 tsp, plus extra sprigs to garnish
Lean pork loin chop
480 g, fat trimmed (buy 4 x 150g)
1 x 3 second spray(s)
- 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.
- 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).
- 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.