Garlic Pork Chops with Black Mushrooms
Pan-fried pork chops with a sweet, sour, and spicy mushroom sauce make a quick dinner that looks more involved than it is. The dried black chanterelles soak up broth and give the sauce a deep, earthy backbone, while honey and rice wine vinegar balance the soy and pepper heat. Garlic and ginger go into the pan right after the chops brown, so they pick up the flavor of the browned bits.
Instructions
Bring the broth to a boil in a small saucepan. Add the dried mushrooms, turn the heat to low, and simmer for about 10 minutes so they soften.
While the mushrooms simmer, stir the vinegar, soy sauce, honey, and hot-pepper flakes together in a small bowl and set it aside.
Heat the sesame oil in a large non-stick skillet over medium heat. Brown the pork chops for about 2 minutes on each side, then add the garlic and ginger and stir until the kitchen smells fragrant.
Pour in the soy sauce mixture and bring it to a boil. Lower the heat and simmer uncovered for 5 minutes.
Lift the mushrooms out of their broth with a slotted spoon and slice them into thin strips. Return the strips to the skillet along with the broth, and simmer uncovered over low heat until the sauce has reduced by about one third and the pork is cooked through.
Place the chops on plates and spoon the mushroom sauce over the top.
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