Pork Loin Chops in Tomato Mushroom Sauce with Polenta Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 15 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Olive oil2 Tablespoon, divided
 Pork loin chops4
 Salt To Taste
 Pepper To Taste
 White onion1⁄2
 Garlic4 Clove (20 gm), chopped
 Fennel seeds1 Tablespoon
 Fresh mushrooms1⁄2 Pound, sliced
 Canned whole peeled tomatoes with juice28 Ounce (2 Cans Of 14 Ounce Each, Undrained)
 Water1 Cup (16 tbs)
 Sage1 Tablespoon, finely chopped
 Freshly ground black peppercorns1 Teaspoon
 Parsley1 Tablespoon, finely chopped
 Parmesan cheese2 Tablespoon, finely grated (Or As Required)
For polenta
 Water2 Cup (32 tbs)
 Salt1 Teaspoon
 Polenta/Very coarsely ground cornmeal1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 456 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 6.1 g30.4%

Trans Fat 0.1 g

Cholesterol 83.3 mg

Sodium 1168.5 mg48.7%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7.5 g30.2%

Sugars 7.3 g

Protein 33 g65.8%

Vitamin A 30% Vitamin C 53.8%

Calcium 27.9% Iron 23.4%

*Based on a 2000 Calorie diet

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.
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