Pork Loin Chops in Tomato Mushroom Sauce with Polenta



5 tablespoons olive oil
4 pork loin chops, about 12 ounces each
5 teaspoons salt
1 white onion, chopped
8 cloves garlic, peeled and chopped
2 tablespoons fennel seed
1 pound mushrooms, preferably wild, stemmed and sliced 1/4-inch thick
2 cans (28 ounces each) whole peeled tomatoes in juice
6 cups water
2 tablespoons fresh sage, chopped
2 teaspoons salt
2 teaspoons freshly ground peppercorns
2 tablespoons fresh parsley, chopped
1 cup polenta or very coarsely ground corn meal
2 tablespoons parmesan cheese

1. Heat 2 tablespoons olive oil in a 5-quart braising pot over high heat until very hot. Lightly salt (1/2 teaspoon) and pepper (1/4 teaspoon) the pork loin chops. Sear the pork chops on both sides until nicely browned (2 to 3 minutes per side). Remove the chops from the pot and reserve.
2. Add 2 more tablespoons of olive oil to the pot, followed by the onion, garlic and fennel. Sauté until the onion is translucent and the scent of raw onion has dissipated. Add the mushrooms and cook 3 to 4 minutes, until just cooked through.
3. Add the canned tomatoes (whole), with the juice, to the pot. Add 2 cups of water, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the liquid to a boil, then lower heat to simmer. As the tomatoes simmer, break them up into pieces with a spoon. The sauce should be very chunky and rustic looking. Simmer for 30 minutes, or as long as an hour, allowing the flavors to develop.
4. For the polenta, bring remaining 4 cups of water and 2 teaspoons salt to a boil. Add the corn meal in a steady stream while whisking vigorously to prevent lumps. Once the polenta has boiled, lower the heat and simmer for 30 minutes, stirring frequently.
5. Place the pork loin chops in the simmering tomato-mushroom sauce. Spoon the sauce over the chops. Cover the pot and simmer for 15 minutes. When the chops are done the meat should be firm to the touch but not hard.
6. To serve, divide the polenta equally onto plates and top with pork chops and tomato-mushroom sauce. Drizzle remaining 1 tablespoon olive oil over the chops and sprinkle on grated parmesan.

4 servings

-Chef Ben Berryhill