Porcini-Crusted Pork with Polenta Recipe
Porcini-Crusted Pork with Polenta Recipe photo by Taste of Home

Porcini-Crusted Pork with Polenta Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 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

Nutritional 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


  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.
Originally published as Porcini-Crusted Pork with Polenta in Light & Tasty June/July 2007, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed 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!"

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