Instructions
Follow the steps and taste along the way.
Prepare the meat and side dish
Pat the chops dry, season both sides with 3 g of salt, and pepper them. Let them sit at room temperature for 15 minutes. In a pot, bring 700 ml of water with the milk and 2 g of salt to a boil.
Cook the polenta
Slowly pour the polenta into the boiling mixture, whisking constantly. Reduce the heat and cook for the time indicated on the package, usually 15 to 20 minutes; stir frequently to prevent it from sticking. Remove from the heat, stir in the butter and Parmesan, and cover.
Sear the chops
Heat 15 ml of oil in a large pan over medium-high heat. Sear the chops for about 3 to 4 minutes per side, until a golden-brown crust forms. Check the temperature at the center of the thickest chop with a thermometer; it should reach at least 63 °C. Transfer the meat to a plate and cover loosely.
Cook the sour cherry sauce
Add the remaining 10 ml of oil and the shallot to the same pan. Sauté for 2 minutes, then add the juniper berries, sour cherries, stock, balsamic vinegar, and honey. Bring the mixture to a gentle simmer and cook for 5 minutes. Mix the cornstarch with 15 ml of cold water, pour it into the pan, and stir for another 1 to 2 minutes, until the sauce thickens.
Finish the cabbage and serve
In a second pan, heat the cabbage with 30 ml of water and the remaining 2 g of salt for 2 minutes. Cover and braise for 4 minutes, then uncover and sauté for another 2 to 3 minutes, until the cabbage is tender but still slightly crisp. Stir in the apple cider vinegar. Divide the polenta among plates, add the cabbage and chops, and spoon over the sour cherry sauce.
