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Pork Loin Chops in Tomato Mushroom Sauce with Polenta

Western.Chefs's picture
  Olive oil 2 Tablespoon, divided
  Pork loin chops 4
  Salt To Taste
  Pepper To Taste
  White onion 1⁄2
  Garlic 4 Clove (20 gm), chopped
  Fennel seeds 1 Tablespoon
  Fresh mushrooms 1⁄2 Pound, sliced
  Canned whole peeled tomatoes with juice 28 Ounce (2 Cans Of 14 Ounce Each, Undrained)
  Water 1 Cup (16 tbs)
  Sage 1 Tablespoon, finely chopped
  Freshly ground black peppercorns 1 Teaspoon
  Parsley 1 Tablespoon, finely chopped
  Parmesan cheese 2 Tablespoon, finely grated (Or As Required)
For polenta
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Polenta/Very coarsely ground cornmeal 1⁄2 Cup (8 tbs)

1) Lightly season the pork chops with salt and pepper to taste.

2) In a large heavy pot, heat 1 tablespoon oil over a medium-high heat.
3) Sear the pork chops in the heated oil on both sides for about 2 to 3 minutes per side, until browned.
4) Remove the pork chops from the pot and keep aside.
5) In the same pot, saute the onion, garlic and fennel seeds in rest of the 1 tablespoon oil, until the onion is translucent.
6) Stir in the mushrooms and saute 2 to 3 minutes, until thoroughly cooked.
7) Stir in the tomatoes with juice, water, sage, salt to taste or up to 1 teaspoon salt and 1 teaspoon fresh ground black peppercorns.
8) Bring the liquid to a boil and simmer over a low heat for 30 minutes.
9) Break up the tomatoes into pieces with a spoon while cooking so that the sauce is chunky.
10) Add the seared pork chops into the simmering sauce.
11) Cover the pot and simmer fro 10 to 15 minutes until the pork is cooked but still slightly pink in the center.
12) Then stir in the chopped parsley.

13) Polenta: In a large saucepan, bring the water and salt to a boil over medium-high heat.
14) Pour in the polenta in a steady stream while whisking vigorously.
15) Bring the polenta to a boil, then simmer over a low heat for about 30 minutes, stirring frequently.
16) Cover the polenta and keep warm.

17) Spoon the pork chops and sauce over the polenta, sprinkle with the grated Parmesan cheese and serve the Pork Loin Chops in Tomato Mushroom Sauce with Polenta immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
90 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 5.8 g29.1%

Trans Fat 0.1 g

Cholesterol 83.3 mg27.8%

Sodium 1169.8 mg48.7%

Total Carbohydrates 30 g10%

Dietary Fiber 6.1 g24.3%

Sugars 7.2 g

Protein 33 g65.2%

Vitamin A 28.7% Vitamin C 53.3%

Calcium 21.9% Iron 17.9%

*Based on a 2000 Calorie diet

Pork Loin Chops In Tomato Mushroom Sauce With Polenta Recipe