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Pork Chops with Shiitake Mushrooms

In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 teaspoons whole-grain mustard
  • ½ cup plus 3 tablespoons safflower or grapeseed oil
  • 1 tablespoon sherry vinegar
  • 4 bone-in pork chops (1 1/4-inch thick)
  • Kosher salt and black pepper, to taste
  • ½ pound small shiitake mushrooms, stemmed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      693 calories; 55 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 30 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 137 milligrams cholesterol; 185 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
  2. Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
  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 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
  4. Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
  5. Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

40 minutes

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