Pork Chops With Shiitake Mushrooms
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon Dijon mustard
- 2teaspoons whole-grain mustard
- ½cup plus 3 tablespoons safflower or grapeseed oil
- 1tablespoon sherry vinegar
- 4bone-in pork chops (1¼-inch thick)
- Kosher salt and black pepper, to taste
- ½pound small shiitake mushrooms, stemmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
695 calories; 56 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 29 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 43 grams protein; 707 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
AC
The trick is to whisk the vinegars & mustard, then slowly drip in the oil as you whisk, so the vinaigrette emulsifies.
Abenjamin8
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.
borgy
Made this last night, and it was a huge hit. My one mistake was that I made the vinaigrette ahead of time. It emulsified nicely, but it broke after sitting for about an hour. Aggressive whisking helped a bit but didn't come together entirely. Next time I'll make it while the chops rest.
Vincent
This is a terrific recipe, just don't substitute olive oil because it will smoke up your whole kitchen!
Beth Bochnak
I wish I had read all the notes, not just the “helpful” ones. Much more helpful!
akc
This was incredibly easy and delicious with the following modifications: sliced the mushrooms and sauté’d them in butter and dusted the chops in cumin for seasoning along side the salt and pepper. I served the chops over a baby green salad, with the mushrooms and mustard vinaigrette drizzled over top, with grilled peaches, green beans, and crusty bread on the side. Just lovely.
Mary Willis
I thought the cooking time for the chops was way too long. I skipped the oven roasting all together.
Keith
I cheated. Used my sous vide machine. Added some rosemary, garlic and sliced shallots to the plastic bag. 140 degrees for 2 hours in the bath and then a quick sear on a charcoal grill.Otherwise followed the recipe. Simply the most perfectly cooked, moistest, tastiest pork chop I've ever eaten.
PMT3404
I don’t get the vinaigrette or mushrooms mentioned in the notes. But what didn’t work was the mustard staying on the chop.
Jdub
Great!
r.sunshine
this was OK, but not something to make again. vinaigrette didn't really do much for the pork chops and the shitakis didn't help much either. surprising in light of the stature of the 2 chefs. also, the cooking times are too long. 4 min/side is fine.
konnie
Delicious, though I only had thick boneless chops and some frozen chanterelles from a mushroom hunting friend. I probably overcooked the chops slightly but they were still moist and so flavorful with the simple vinaigrette. Will definitely do again—with any mushrooms I have on hand.
Sous Suzy Slickstone
This recipe inspired me to make pork chops tonight. I followed the recipe but flipped the sequence. I made the mushrooms as written and covered them while I made the chops. However, I made the dressing as they we’re resting because it made sense to do it that way. I also added salt and pepper and half a lemon to the dressing. Absolutely delicious.
Dmitri
Seriously delicious. I only seared and did not use the oven because my pork chops are only about 3/4 of an inch thick. Turned out pink and medium rare in the center. Delicious. Also used dried shiitake’s and they turned out fine.
Carmelites
Add carmelized onions to mushrooms for more juiciness. Lean pork chops can be dry!
akc
This was incredibly easy and delicious with the following modifications: sliced the mushrooms and sauté’d them in butter and dusted the chops in cumin for seasoning along side the salt and pepper. I served the chops over a baby green salad, with the mushrooms and mustard vinaigrette drizzled over top, with grilled peaches, green beans, and crusty bread on the side. Just lovely.
Ellen Z
Delish! After reading the other comments I made some modifications. I used the vinaigrette as sauce served on the side. In addition to the salt and pepper, I dusted the pork chops with cumin. Because peaches are in season, I cut a peach into slices and seared them along with the pork chops. I didn't keep track of the time the pork chops were in the oven. Instead, I used a meat thermometer to ensure they were done but not too well done.
Elyse
Used a ham steak. Didn't love it. Sauce was OK. Ham steak was tough. Cooked it in the cast iron skillet the whole time
Lesley B
I do like the recipe and the shiitakes are great but the mustard dressing is way too acidic and strong, would rather have a pan sauce.
Stephanie, MD
We did not care for this. It did not really come together as a dish. The mushrooms were just kind of there on the plate, and the vinaigrette didn't complement the pork. The method of cooking the pork indoors was good though.
Keith
The problem with this recipe is that it generates so much smoke that it sets off the smoke detector. To avoid this, I precooked the pork chops in a sous vide cooker at 140 degrees for 2 1/2 hours. I then seared the chops in a cast iron skillet. Only takes about 90 seconds per side. Don't forget to sear the edges as well. Also, instead of shitakis I used maitaki mushrooms. Really worked well although next time I think I will sous vide at 135 degrees. No longer any reason to overcook pork.
jenny
Delicious and a snap to make if time is an issue. Added thyme when I popped the chops in the oven
MattyS
It works be such a great addition to this recipe, and so many of the recipes here, if there was a note about what type of wine paired well with the food. Just a thought.
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