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Herbed Pork Chops over Soft Polenta with Sautéed Morel Mushrooms

by Josie Ross

Serves 4

4 (6-ounce) boneless center-cut pork loin chops

Olive oil for sautéing 

Marinade:
1/4 cup minced fresh rosemary
1/2 cup minced fresh thyme
½ cup olive oil

Soft Polenta:
1 cup coarse ground polenta
3 cups water
1 teaspoon salt
1/2 cup mascarpone
4 tablespoons Parmesan
3 tablespoons butter

Sautéed Mushrooms:
1/3 pound morels, cleaned gently
1/3 pound chanterelles, cleaned gently
4 shallots, minced
½ cup olive oil
Salt and pepper

4 cloves of garlic, finely minced
1/2 cup extra virgin olive oil

For the marinade: In a bowl, combine the ingredients for the marinade. Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.

Heat a sauté pan and pour olive oil into the pan when it is hot. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter.

 For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 30 minutes, stirring occasionally. Add the cheeses, butter and season as needed with salt and pepper. Take the polenta off the heat and set aside.

For the Sautéed Mushrooms: Heat a sauté pan 2 for minutes over a medium flame. When it is hot, add ¼ cup of olive oil. Add the mushrooms and sauté until they begin to brown. Add 1/3 of the shallots remaining olive oil.  Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper.

To plate: Spoon polenta onto center of each plate. Rest a pork chop on top of the polenta, and top with sautéed mushrooms.

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