Porcini-Crusted Pork With Polenta

• 1 package (1 ounce) dried porcini mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 bone-in pork loin chops (7 ounces each)
• 2 teaspoons olive oil
• 1 tube (1 pound) polenta
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon dried rosemary, crushed

1. Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press one side of each pork chop into mushroom mixture.
2. In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
3. Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

porcini mushrooms, salt, pepper, chops, olive oil, polenta, parmesan cheese, rosemary

Taken from www.tasteofhome.com/recipes/porcini-crusted-pork-with-polenta/ (may not work)