In a 3-quart saucepan, bring the milk and a large pinch of salt to a simmer over medium heat. Slowly whisk in the polenta, reduce the heat to medium low, and cook, stirring often, for about 5 minutes. Stir in 1 cup water and cook, stirring occasionally, until the polenta is thick and creamy, 10 to 12 minutes. Remove from the heat, stir in the cheese, and season to taste with salt and pepper.
Meanwhile, melt the butter in a 12-inch skillet over medium-high heat. Season the pork with salt and cook, flipping once, until an instant-read thermometer inserted in a chop close to, but not touching, the bone registers 140°F, about 8 minutes total. Transfer to a plate and keep warm.
Add the apple cider, apples, and thyme to the skillet and cook, stirring occasionally, until the apples begin to soften, about 8 minutes. Add brown sugar to taste. Serve the apples and sauce over the pork chops and polenta.
nutrition information (per serving):
670, Fat Calories
30, Saturated Fat
15, Polyunsaturated Fat
1.5, Monounsaturated Fat
Photo: Scott Phillips