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Pan Roasted Bone-In Pork Chops with Crimini Mushroom Sauce

Pan Roasted Bone-In Pork Chops with Crimini Mushroom Sauce

Two ½ pound bone-in pork chops

Kosher salt

Freshly ground black pepper

1 tablespoon of unsalted butter

2 tablespoons of canola oil

1 tablespoon of extra virgin olive oil

2 shallots, finely diced

2 garlic gloves, finely minced

½ pound of crimini mushrooms, sliced

1 tablespoon of soy sauce

1 tablespoon of mirin

1 tablespoon of rice vinegar

1 tablespoon of unsalted butter


  1. Preheat oven to 375 degrees F.

  2. Using a paper towel, pat dry both sides of the pork chops. Season each side with 4-finger pinches of salt and ground black pepper. Set aside.

  3. Over medium-high heat, melt the butter and canola oil in a large skillet. When the butter begins to bubble and the oil begins to streak, gently place the pork chops in the skillet and brown each side for 3-4 minutes, until deep golden brown.

  4. Transfer the chops to a baking sheet and roast for 15-20 minutes until just cooked through. In the meantime, make the sauce.

  5. Lower the heat to medium and using the same skillet, add the diced shallots and cook for about 10 minutes, until caramelized, making sure to scrape the bottom of the pan to get all the flavor into the onions. Stir in the garlic and cook for 30 seconds, until fragrant.

  6. Add the mushrooms, soy sauce, mirin, and rice vinegar and cook for 6-7 minutes, until the liquid is reduced by half. Stir in the unsalted butter until melted.

  7. Serve the mushroom sauce with the pork chops and enjoy!



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