Porcini-Crusted Pork with Polenta Recipe

3 2 2
Porcini-Crusted Pork with Polenta Recipe
Porcini-Crusted Pork with Polenta Recipe photo by Taste of Home
Publisher Photo

Porcini-Crusted Pork with Polenta Recipe

Read Reviews
3 2 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 Parmesan 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

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 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
  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 Parmesan 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPorcini-Crusted Pork with Polenta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dkuglin User ID: 7994611 257672
Reviewed Dec. 4, 2016

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

MY REVIEW
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!"

Loading Image