This is a delicious, easy pork chop with shiitake mushrooms recipe by Melissa Clark. The recipe is perfect for a simple weeknight dinner. You can also find fantastic shiitake mushrooms for this dish from two vendors at the Brighton Market: Bristol Mushrooms and Smugtown Mushrooms.
Pork Chop with Shiitake Mushrooms
1 Tbsp dijon mustard
2 tsp whole-grain mustard
1/2 cup plus 3 Tbsp safflower or grapeseed oil (your favorite cooking oil will work well, too)
1 Tbsp sherry vinegar (red wine vinegar also works)
4 bone-in pork chops
Salt and black pepper to date
1/2 lb shiitake mushrooms, topped
DIRECTIONS
1. Heat oven to 375F. In a medium bowl, whisk together the mustards, 1/2 cup of oil, and sherry vinegar until blended. Set aside.
2. Heat a large cast-iron skillet over medium heat. Add 1 Tbsp oil. Season the pork chops on both sides with salt and pepper, set aside to absorb the seasoning.
3. When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down in a single layer. Cook undisturbed for 3-5 minutes over medium heat until the caps are seared all over.
4. Using kitchen tongs, turn mushrooms over and cook a few more minutes until it’s golden. Transfer mushrooms to a plate and set aside. Remove excess oil from skillet and return to heat.
5. Add remaining 2 Tbsp of oil to the skillet. When it begins to smoke, add the pork chops in a single layer to the skillet (use a splatter screen if you have one). Cook the pork chops for 5 to 6 minutes. Flip the pork shops and place the skillet in the oven for another 6 minutes or until done to taste.
6. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
7. Serve the chops topped with the mustard vinaigrette and mushrooms.
8. Enjoy!