Tuscan pork chops with polenta and mushroom ragu (serves 4)
For the Pork:
4 ea 10oz bone in pork rib chops
6T extra virgin olive oil
1T flat leaf parsley
1T rosemary needles
1t ground fennel seed
1t orange zest
½t chili flake
1 clove of garlic
For the Polenta:
1 cup quick cooking (instant) polenta
4oz grated parmesan cheese
For the mushrooms:
1lb assorted mushrooms such as crimini oyster and shitake
4T diced tomatoes
1T minced parsley
½ c dry marsala
1 cup veal demi glace (store bough is fine)
Combine all ingredients for the marinade in a blender and process to semi-smooth consistency. Liberally cover the pork chops with the marinade and season with salt. Grill to desired temperature.
Meanwhile, bring the water to a boil and whisk in the polenta in a steady stream to help prevent lumps. Cook for appx. 10 minutes or as specified by the instructions on the bag. Remove from the heat and whisk in the butter and parmesan. Season with salt to taste.
Sear the mushrooms in a small amount of olive oil until nicely browned and caramelized. Add the tomatoes and cook until they start to break down. Add the marsala and reduce by 90%. Add the veal demi glace, parsley and season to taste with salt.
Plate the pork chop on top of the polenta and spoon the mushroom ragu over the top. Garnish with arugula or petite herbs of your choice.