Add 1 teaspoon of oil to an oven-proof dish. Add pork steak - season with salt and pepper if desired.
Cover with foil and place in the oven. Bake for 30 minutes until cooked through.
In a pot, add 100ml chicken stock, cornflour, and vinegar in a small bowl and combine. Add to a pot and bring to the boil. Stir consistently for 2 minutes until the sauce gets slightly thicker.
Add 1 teaspoon of oil to a pan and put on medium to high heat.
Add thyme, garlic and pepper and cook until peppers are cooked.
In a pot bring add the milk and remaining stock and bring to a simmer.
Gradually add polenta, stirring constantly with whisk. Reduce heat and simmer for 10 minutes until the liquid is completely absorbed.