Porcini-Crusted Pork with Polenta Recipe
Porcini-Crusted Pork with Polenta Recipe photo by Taste of Home
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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.
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
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 each: 397 calories, 14g fat (5g saturated fat), 94mg cholesterol, 825mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 38g 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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dkuglin User ID: 7994611 257672
Reviewed Dec. 4, 2016

"Not worth the cost of the mushrooms. Pretty boring."

day_mags User ID: 1172627 77668
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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