Porcini & Ancho Rubbed Pork Chop Recipe
Recipe information
Make Porcini & Ancho Rubbed Pork Chop in just 1h 30m. creamy polenta / parsnips & broccolini / cherry agrodolce / white wine sage butter sauce
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Ingredients
Pork Chop
Creamy Polenta
Vegetable Medley
Cherry Agrodolce
White Wine Sage Butter Sauce
Pork Chop Preparation
1. Prepare the Rub
In a food processor, combine the dried porcini mushrooms, ancho chili powder, salt, and black pepper. Blend until it becomes a fine powder.
2. Rub the Chops
Rub the pork chops with olive oil and then coat them generously with the porcini and ancho rub. Let them sit for at least 30 minutes.
Cooking the Pork Chops
3. Sear the Chops
In a large skillet over medium-high heat, add a bit of olive oil and sear the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove and let rest.
Creamy Polenta
4. Cook the Polenta
In a saucepan, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, for about 30-40 minutes until thickened.
5. Finish the Polenta
Stir in heavy cream, parmesan cheese, butter, and salt until creamy. Keep warm.
Vegetable Medley
Cherry Agrodolce
7. Make the Agrodolce
In a small saucepan, combine cherries, red wine vinegar, honey, and salt. Cook over medium heat until the cherries are soft and the mixture thickens slightly, about 10 minutes.
White Wine Sage Butter Sauce
8. Prepare the Sauce
In a saucepan, bring white wine to a boil and reduce by half. Remove from heat and whisk in butter and fresh sage until melted and combined. Season with salt to taste.
Assembly
9. Plate the Dish
On each plate, spoon creamy polenta, top with sautéed vegetables, place the pork chop, drizzle with white wine sage butter sauce, and finish with cherry agrodolce.
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