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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.

4 ServingsPrep: 20 min. Bake: 20 min.

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 one 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° for 20-25 minutes or until a meat thermometer reads
160°.
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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Porcini-Crusted Pork with Polenta (continued)

Nutrition Facts: 1 pork chop with 2/3 cup polenta 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. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.