Pork recipe from Elie Krieger
This pork is amazing. We absolutely love this recipe and it is delicious when served alongside simple, easy sides. If you're not sure about the polenta, you could also sub in a baked potato, rice, or other starch. But seriously, whatever you do...be sure to make this pork!
1 lb. pork chops or pork tenderloin (we use pork chops because they're cheaper) trimmed of all fat and silverskin, then cut into small chunks
½ teaspoon salt
¼ teaspoon black pepper
3 tbs. olive oil
2 tbs. chopped shallot
¾ cup low-sodium chicken broth
¼ cup dried tart cherries
salt and pepper
¾ cup yellow cornmeal or polenta (not quick-cooking)
¼ cup grated parmesan cheese
1 tbs. butter
1 lb. green beens, trimmed
Season pork with salt and pepper, then heat 2 teaspoon of oil in a large skillet over medium-high heat. Cook, stirring, about 5 minutes. Transfer to a plate and cover with foil. Add remaining 1 teaspoon oil and the shallot to the pan. Cook, stirring, about 1 minute. Add the broth, vinegar, ¼ teaspoon salt, and cherries. Cook until liquid is reduced by half, about 4 minutes. Taste and correct seasoning with salt and pepper, if necessary. Pour the sauce over the pork and serve.
While pork cooks, prepare polenta. In a larege saucepan, bring 4 cups water, 1 ½ teaspoon salt, and ⅛ teaspoon pepper to a boil over high heat. Whisking constantly, pour cornmeal (polenta) in very, very slowly. Whisk until smooth before you add more. Reduce heat to medium-low, then simmer and continue to whisk often for 10-15 minutes, until polenta is thickened. Remove from heat and add cheese and butter. Stir until smooth, then serve immediately.
While polenta simmers, steam green beans. Fill a large pot with 4 inches of water. Bring to a boil over medium heat, then add green beans (use a steamer basket, if you have one!). Steam 3-4 minutes, until beans are bright green and still crisp. Remove from heat and run cold water over beans to stop the cooking process.
Serve polenta, green beans, and pork with sauce together on a plate.