Preparation:   

Preparation time: 20 mins 

Cooking time: 30 mins

Serving: 4

Ingredients:

• 2 tablespoons olive oil
• Salt
• Pepper
• 4 pork steaks, neck
• 20 g brown sugar
• 8 sage leaves, fresh + extra to serve
• 250 g apple cider
• 2 apples, red in 1 cm thick slices
• 1 green bell pepper
• 1 tablespoon(s) thyme
• For the polenta
• 300 g milk
• 350 g water
• 170 g polenta
• 60 g butter
• 50 g gorgonzola
• Salt
• Pepper

Instructions:

1. Preheat the oven to 180ο C (350* F) set to fan.
2. Brush the pork chops with olive oil and season with salt and pepper.
3. Sprinkle with brown sugar, sage leaves, and massage the pork chops.
4. Heat a large pan. Add the pork chops in two batches and sauté for 2-3 minutes on each side until they are golden.
5. Remove pork chops from pan and transfer to a large baking pan.
6. Add the apple cider to the hot pan and scrape the bottom with a wooden spoon.
7. Pour the apple cider into the baking pan.
8. Add the apples, chili pepper (cut in slices), thyme, and bake for 15-20 minutes until the pork chops are ready.
9. Prepare the polenta while the pork chops are being cooked.
10. In a pot over medium heat, heat the milk and water until they come to a boil.
11. Slowly add the polenta and continuously whisk until the mixture has a smooth texture.
12. Lower heat and simmer for 10 minutes by continuously whisking.
13. Remove pot from the heat and add the butter, gorgonzola, salt and pepper.
14. Continuously whisk until the ingredients are homogenized.
15. Serve the polenta with the pork chops, some sage leaves, and green chili pepper cut into rounds.