Porcini-Crusted Pork with Polenta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
1. Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press one side of each pork chop into mushroom mixture.
2. 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° for 20-25 minutes or until a meat thermometer reads 160°.
3. Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops. Yield: 4 servings.
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