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Pork cutlets with pear salad & polenta
Pork cutlets with pear salad & polenta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 625ml (2 1/2 cups) water
  • 170g (1 cup) instant polenta (cornmeal)
  • 40g (1/2 cup) shredded parmesan
  • 80ml (1/3 cup) pouring cream
  • 4 pork cutlets
  • 75ml extra virgin olive oil
  • 100g baby rocket leaves
  • 2 Beurre Bosc pears, halved, cored, thinly sliced
  • 35g (1/3 cup) walnut halves, coarsely chopped
  • 1 red onion, halved, thinly sliced
  • 20.00 ml balsamic vinegar
Instructions:
  • In a large saucepan, boil the water. Gradually pour in the polenta while stirring constantly with a wooden spoon until well mixed. Keep stirring until the mixture thickens and boils. Lower the heat, cover, and cook for 8 minutes or until tender, stirring occasionally. Add the parmesan and cream, then season with salt and pepper.
  • Heat a large heavy-based frying pan over medium-high heat. Brush pork cutlets with 1 tablespoon of oil, season with salt and pepper, and cook for 3 minutes on each side until done to your preference. Rest on a plate covered with foil.
  • Once the pork is cooking, mix the arugula, pear, walnuts, and onion in a large bowl. Drizzle with balsamic vinegar and the rest of the olive oil. Gently toss until well combined.
  • Serve the polenta and pear salad on individual plates, then top each with a pork cutlet. Season with salt and pepper before enjoying.

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