Porkchop Dinner for Two (Edit recipe)

glassofweinstein

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The humble porkchop becomes the star of Valentine’s Day in this dreamy dinner for two!

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PREP TIME

45 minutes

COOK TIME

30 minutes

INGREDIENTS

22

Serves: 2

Ingredients

Porkchops

Pan Jus

10 oz Baby Bella Mushrooms, thinly sliced
1 Shallot, minced
3 cloves Garlic, minced
1 Tbsp Rosemary, Fresh, finely chopped
.5 cup White Wine
1 cup Beef stock
.5 tsp Kosher Salt
.25 tsp Black Peppercorns, Ground Fresh
2 Tbsp Butter, Unsalted, cold

Polenta

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Allow the pork chops to come to room temperature while dry-brining: gratuitously coat both sides with kosher salt. Before cooking, pat the pork chops dry and then coat with the black pepper and rosemary. Preheat a skillet (cast iron or stainless steel recommended) over medium-high heat. Add the avocado oil, and sear and cook the pork chops for 4-5 minutes per side, not touching them until it’s time to flip – allow the crust to form. After cooking, remove from the heat and rest for 10 minutes.
In the same skillet now (over medium heat), saute the sliced mushrooms until most of their moisture has been cooked out (about 5-7 minutes). Simultaneously in another separate pot, bring the stock for the polenta to a rolling boil. Next, add the shallot, garlic, and rosemary into the mushrooms and saute for 2 minutes. Deglaze with the white wine, cook down for 2 minutes, and then add the beef stock. Simmer on low while you cook the polenta.
Add your polenta into the boiling stock and immediately begin whisking. Continue this for a quick few minutes until the polenta starts to thicken. Mind your hands as the hot polenta bubbles may spatter. Lower the heat and add the goat cheese directly into the pot, and whisk until smooth. Season with the salt and pepper. For plating, place a lovely bed of the polenta down and top with a porkchop as well as the mushrooms and jus. Serve with a vegetable of choice if desired (like green beans or broccolini), and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	965
Fat:	51 g
Carbohydrates:	80 g
Protein:	52 g
Cholesterol:	145 g
Sodium:	2893 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.