Pork Loin Chops in Tomato Mushroom Sauce with Polenta Recipe
Ingredients
| Olive oil | 2 Tablespoon, divided | |
| Pork loin chops | 4 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| White onion | 1/2 | |
| Garlic | 4 Clove (5gm) | |
| Fennel seeds | 1 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| Whole peeled tomatoes | 2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Sage | 1 Tablespoon, finely chopped | |
| Salt | 1 To taste | |
| Black peppercorns | 1 Teaspoon | |
| Parsley | 1 Tablespoon, finely chopped | |
| Parmesan cheese - as required, finely grated | ||
| Water | 2 Cup (16 tbs) (Polenta :) | |
| Salt | 1 Teaspoon (Polenta :) | |
| Polenta | 1/2 Cup (16 tbs) (Polenta :) | |
Directions
GETTING READY
1) Lightly season the pork chops with salt and pepper to taste.
MAKING
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.
FINALIZING
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.
SERVING
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.
1) Lightly season the pork chops with salt and pepper to taste.
MAKING
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.
FINALIZING
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.
SERVING
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.
Chef
