Pork Chops With Shiitake Mushrooms
For a satisfying weeknight meal, these pan-seared pork chops with shiitake mushrooms offer a perfect balance of flavors and textures. The rich, savory pork is complemented by earthy mushrooms and a tangy mustard vinaigrette.
The hearty combination of thick, bone-in pork chops and crisp-edged shiitakes makes for a truly comforting dish. Finished in the oven, the pork retains its juiciness while achieving a golden, caramelized crust.
With just a few simple ingredients and easy steps, this recipe brings together bold flavors in a surprisingly quick and simple way. Perfect for busy evenings, it’s sure to become a family favorite.
Pork Chops With Shiitake Mushrooms: Ingredients
Bone-in pork chops bring rich, savory depth, searing to a golden crust that locks in juiciness. Shiitake mushrooms add earthy flavor and a perfect crisp texture, balancing the tenderness of the meat.
A sharp Dijon mustard and tangy whole-grain mustard vinaigrette enhances the dish with a bold, zesty kick. Sherry vinegar ties the flavors together, brightening the savory components with a hint of acidity.
The neutral safflower or grapeseed oil ensures perfect searing, allowing each ingredient to shine without overpowering the dish.
Recipe Tips for Pork Chops With Shiitake Mushrooms
- Achieve the Perfect Pork Chop Sear
For a golden-brown, caramelized crust on your pork chops, ensure your skillet is hot enough before adding the meat. The oil should shimmer but not smoke excessively. If you notice the pork chops are sticking, wait a minute before flipping to allow the crust to form properly. - Rest the Pork Chops
Allow the pork chops to rest for 5 to 10 minutes after removing them from the oven. Resting helps redistribute the juices, ensuring the pork stays tender and moist when you slice into it. Don’t skip this step! - Mushroom Crispiness
To achieve the perfect crispy texture on your shiitake mushrooms, avoid overcrowding the pan. Cook them in a single layer and allow them to sear undisturbed before flipping. This prevents them from steaming and helps them develop a rich golden color.
What to Serve with Pork Chops With Shiitake Mushrooms
- Garlic Mashed Potatoes
The creamy, buttery texture of garlic mashed potatoes makes for a perfect side to the savory pork chops. The mild flavors of the potatoes complement the rich taste of the mustard vinaigrette and the earthy mushrooms, balancing the dish beautifully. - Steamed Asparagus
For a light, crunchy contrast, serve your pork chops with steamed asparagus. The slight bitterness of the asparagus pairs well with the tangy mustard sauce and adds a fresh, green note that enhances the overall meal. - Crisp Salad with Lemon Vinaigrette
A fresh salad with a lemony vinaigrette will help cut through the richness of the pork chops and mustard sauce. The acidity of the lemon dressing balances the hearty flavors while adding a refreshing crunch, making this a well-rounded meal.
FAQ: Pork Chops With Shiitake Mushrooms
- Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops, but they will cook faster. Reduce the cooking time in the oven to around 4 to 6 minutes after flipping the chops. - What if I can’t find shiitake mushrooms?
If shiitake mushrooms are unavailable, you can substitute them with cremini or button mushrooms. However, shiitakes have a unique flavor and texture, so this substitution will alter the dish slightly. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the pork’s tenderness and to keep the mushrooms crispy. - Can I make this recipe ahead of time?
While the pork chops are best served immediately, you can prepare the mustard vinaigrette and mushrooms ahead of time. Reheat the mushrooms and vinaigrette just before serving for optimal flavor.
Pork Chops With Shiitake Mushrooms
This dish showcases thick, bone-in pork chops that are expertly pan-seared and finished in the oven. The combination of a tangy mustard vinaigrette and golden-brown shiitake mushrooms elevates the meal, making it a satisfying option for a weeknight dinner.
Ingredients
- 4 bone-in pork chops 1¼-inch thick
- ½ pound small shiitake mushrooms stemmed
- 1 tablespoon Dijon mustard
- 2 teaspoons whole-grain mustard
- ½ cup plus 3 tablespoons safflower or grapeseed oil
- 1 tablespoon sherry vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F. In a medium-sized bowl, whisk together the Dijon and whole-grain mustards, ½ cup of oil, and sherry vinegar until well combined. Set this mustard vinaigrette aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon of the remaining oil. While the oil heats, season the pork chops generously with salt and pepper on both sides. Allow the chops to rest for a few minutes to absorb the seasoning.
- Once the oil in the skillet is hot and begins to shimmer, add the shiitake mushrooms, placing them brown-side down in a single layer. Let them cook undisturbed for 3 to 5 minutes until the caps are deeply seared. Using tongs, turn the mushrooms to the other side and continue cooking until golden and crispy. Remove the mushrooms from the skillet and set aside.
- Wipe out the skillet with paper towels to remove any excess oil. Add the remaining 2 tablespoons of oil and heat until it begins to smoke. Add the pork chops in a single layer (you may need to cook in batches). Sear the first side for 6 to 8 minutes, or until it develops a rich, brown crust. Flip the chops over, and transfer the skillet to the oven. Roast for an additional 6 to 8 minutes, or until the pork reaches your desired level of doneness. Once done, remove the skillet from the oven and allow the pork chops to rest for 5 to 10 minutes.
- Arrange the rested pork chops on a serving platter. Top with the mustard vinaigrette and sautéed mushrooms. Serve immediately and enjoy.
