Pork Chops au Poivre, Mushroom Ragu, Wilted Baby Spinach and Creamy Polenta

Pork Chop au Poivre, Mushroom Ragu, Wilted Baby Spinach and Creamy Polenta

Quick, easy and delicious…unless you don’t dig on swine, there is no reason not to make this meal. I’ve been making this meal in different variations for years. I finally remembered to snap a photo (let’s not get into how bad of a photographer I am).

Can’t you just call it pork chops with pepper? I know but au Poivre sounds so much better. You could also season with Montreal Seasoning. The mushroom ragu is wonderful and if you “don’t dig on swine” or are a vegetarian you could totally make this meal without the pork. I wilted the greens in the same pan of the pork so they don’t really need any seasoning and I don’t have to clean two pans. Polenta (or grits as we call them in the south) are a perfect starch component that literally holds this meal together. Let me know what you think.



  • 2 thick cut pork chips (I prefer bone in)
  • Fresh cracked black pepper
  • 1 pound bunches of mushrooms (whatever kind you like, I just “baby bells”
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ cup Marsala
  • 2 cups low sodium chicken stock
  • 1 tablespoon fresh Oregano, chopped
  • 1 tablespoon fresh Thyme, chopped
  • ¼ cup Parmesan cheese, grated
  • 1/3 cup heavy cream
  • Salt, to taste
  • 1 bunch fresh baby spinach
  • ½ cup olive oil
  • Polenta (or Grits)
  • Milk and water
  • Asiago cheese, grated

  1. In a large skillet over medium heat add a few tablespoons of olive oil and onions. Cook for a few minutes and add garlic. Continue cooking until onions are translucent. Add mushrooms and season to taste. Cook until mushrooms are tender. Add Marsala and cook another 2-3 minutes until most of the liquid has evaporated. Add chicken stock, reduce heat and simmer until reduced by half (about 30 minutes). Add heavy cream and fresh herbs, toss to combine.
  2. In the meantime, in a pot prepare potenta per instruction. Instead of all water I use a mixture of milk and water, about half and half. You could also use stock. When the potenta is cooked stir in the asiago and keep warm.
  3. As the ragu and polenta are cooking, season pork with plenty of pepper and some salt. Pre-heat oven to 425 F. Heat a large skillet over medium high heat and add the pork. Sear both sides of the pork and place in the oven. Cook until desired doneness, I recomend not over cooking. Remove from the pan and set aside.
  4. In the same pan, add baby spinach and toss until wilted.
  5. As pictured above, I like to serve it so at some point you get a little of it all. I put the polenta on the bottom, the mushroom ragu, the wilted spinach and then the pork on top. Enjoy!
Pork Chops au Poivre, Mushroom Ragu, Wilted Baby Spinach and Creamy Polenta

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