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Porcini-Crusted Pork with Polenta

Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 package (1 ounce) dried porcini mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bone-in pork loin chops (7 ounces each)
  • 2 teaspoons olive oil
  • 1 tube (1 pound) polenta
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon dried rosemary, crushed

Directions

  • Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture.
  • In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
  • Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.
Nutrition Facts
1 serving equals 397 calories, 14 g fat (5 g saturated fat), 94 mg cholesterol, 825 mg sodium, 26 g carbohydrate, 3 g fiber, 38 g protein.

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Reviews

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Average Rating:
  • dkuglin
    Dec 4, 2016

    Not worth the cost of the mushrooms. Pretty boring.

  • day_mags
    Oct 23, 2010

    This was a hit with my entire family. It was especially good with the polenta. We will for sure keep this on our list!