Porcini & Ancho Rubbed Pork Chop Recipe

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.

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.

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.

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.

Finish the Polenta

Stir in heavy cream, parmesan cheese, butter, and salt until creamy. Keep warm.

Prepare the Vegetables

Peel and chop the parsnips. In a pan, add olive oil and sauté the parsnips for about 5 minutes, then add broccolini, salt, and pepper, cooking until tender, about 5-7 minutes.

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.

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.

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.