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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

  • Preheat oven to 375°. 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 cast-iron or other ovenproof skillet, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook 2 minutes on each side. Bake, uncovered, at 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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