Pork Chops With Shiitake Mushrooms
Updated September 3, 2018
Julia Gartland for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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 ¼-inch thick)
Kosher salt and black pepper, to taste
½ pound small shiitake mushrooms, stemmed
Nutritional analysis per serving (4 servings)
5 grams carbs; 137 milligrams cholesterol; 695 calories; 13 grams monosaturated fat; 29 grams polyunsaturated fat; 10 grams saturated fat; 56 grams fat; 2 grams fiber; 707 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, ½ cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Private Notes
Comments
The trick is to whisk the vinegars & mustard, then slowly drip in the oil as you whisk, so the vinaigrette emulsifies.
I like my vinaigrette’s to be more vinegary than oily, so I reduced the oil by half and added a squirt of fresh lemon and punch pinch of sea salt. Also, while I like shiitake mushrooms, they seem like an unnecessary splurge. Next time I will use baby Bella’s and increase the quantity to make them more like a side dish.
This is a terrific recipe, just don't substitute olive oil because it will smoke up your whole kitchen!
I found myself without fresh shiitake but with a good deal of dried, so I rehydrated them and went from there. Verdict: don't sub here. The rehydrated mushrooms were unpleasantly chewy.
Great recipe. Took it in a different direction, while still maintaining its integrity. Grill: I used larger tomahawk chops that were too long to fit in our cast-iron pan. Mushrooms/chops cooked in the same order w/ the lid down. High heat and 4 min per side (flipped/rotated in 2-min increments). Pork cooked perfectly w/ nice sear marks to ~140F internal, then a 10-min rest. Dressing: Added S&P, grated garlic & a tbsp of warm H2O to thin it out to dress a spring mix salad on the side.
The vinaigrette was too oily. Use 2/3 or 1/2.