Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

This flavorful and beautiful dish was simple to prepare. The meat was seasoned with salt and pepper, seared over high heat, and then finished cooking in the oven. The result was a crispy outside and juicy inside… but it was the sauce and garnish that really brought the dish to another level. This recipe was adapted from Alex Guarnaschelli of Butter, NYC, via Melissa Clark of the New York Times. I modified the cooking time to use boneless pork chops. We ate it with pappardelle noodles and roasted asparagus. A wonderful weeknight meal!

Yield: 4-5 servings
Total Time:Β 40 minutes
  • 1 tablespoon Dijon mustard
  • 2 teaspoons whole-grain mustard
  • 1/2 cup plus 3 tablespoons safflower or grapeseed oil
  • 1 tablespoon sherry vinegar
  • 4-5 bone-in pork chops (1 1/4-inch thick) (I used boneless)
  • Kosher salt and black pepper, to taste
  • 1/2 pound small shiitake mushrooms, stemmed
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.
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.
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.
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, 5 (boneless) 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 5 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.
Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

10 responses to “Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

  1. This looks beautiful! Love the mushrooms and pappardelle with the pork chop. Great combination and like Patty said….elegant.

  2. That looks really good! I have such trouble getting my pork chops to turn out right. One of many things I find challenging to cook. I’m going to study your recipe really closely! πŸ™‚

  3. What a beautiful plate! I will take two please. πŸ™‚ I love that you served this with those fat noodles–they’re my favorite. My husband will be so pleased when I make this.

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