Pork cutlets with pear salad & polenta

Detailed step-by-step description of how to cook the dish "Pork cutlets with pear salad & polenta". Try it by all means

Recipe «Pork cutlets with pear salad & polenta» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 625ml water, 170g instant polenta, 40g shredded parmesan, 80ml pouring cream, 4 pork cutlets , 75ml extra virgin olive oil, 100g baby rocket leaves, 2 Beurre Bosc pears, halved, cored, thinly sliced , 35g walnut halves, coarsely chopped, 1 red onion, halved, thinly sliced, 1 tbsp balsamic vinegar.

Ingredients:

• 625ml water 
• 170g instant polenta 
• 40g shredded parmesan 
• 80ml pouring cream 
• 4 pork cutlets 
• 75ml extra virgin olive oil 
• 100g baby rocket leaves 
• 2 Beurre Bosc pears, halved, cored, thinly sliced 
• 35g walnut halves, coarsely chopped 
• 1 red onion, halved, thinly sliced 
• 1 tbsp balsamic vinegar 

Instructions

1. Bring the water to the boil in a large saucepan. Add the polenta in a thin, steady stream, stirring constantly with a wooden spoon until combined. Cook, stirring, until the mixture boils and thickens. Reduce heat to low. Cover and cook, stirring occasionally, for 8 minutes or until tender. Stir in the parmesan and cream. Season with salt and pepper.
2. Meanwhile, heat a large heavy-based frying pan over medium-high heat. Brush the pork cutlets with 1 tablespoon of oil. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
3. While the pork is cooking, combine the rocket, pear, walnut and onion in a large bowl. Drizzle over the balsamic vinegar and the remaining olive oil. Gently toss until just combined.
4. Divide the polenta and pear salad among serving plates. Top with the pork cutlets. Season with salt and pepper to serve.