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