Seared Pork Chops with Shiitake and Enoki Mushrooms

By Leslie Blythe Mushrooms, Pork Sautéing, Searing

October 19, 2018

This Seared Pork Chops with Shiitake and Enoki Mushrooms was a way for me to use up extra mushrooms that were leftover from a Shabu Shabu dinner. The original recipe did not have enoki mushrooms, so you can leave those out if you like.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

1 pound shiitake mushrooms, stemmed and cut into ½-inch sliced

1 bunch enoki mushrooms

3 garlic cloves, minced

1 tablespoon chopped thyme, plus additional for garnish (optional)

4 4 - ounces boneless, pork chops, pounded to ¼-inch thickness

2 teaspoons whole grain Dijon mustard

½ cup dry white wine

½ teaspoon salt

½ teaspoon pepper

2 tablespoons olive oil

Directions

1Heat 1 tablespoon olive oil in a 12-inch skillet over medium-low heat; add shiitake mushrooms. Cook about 5 minutes or until softened, stirring occasionally. Add enoki mushrooms, garlic, thyme and ¼ teaspoon each salt and pepper and cook 2 minutes more. Remove pan from heat and transfer mushrooms to a bowl.

2Meanwhile, sprinkle pork with ¼ teaspoon each salt and pepper and coat with mustard.

3Wipe skillet clean with a paper towel; add 1 tablespoon olive oil and heat over medium-high heat. Add pork to skillet and sear 2 to 3 minutes a side or until just cooked through and no longer pink inside. Divide pork among four plates and top with mushrooms.

4Add wine to pan and cook, scraping up any brown bits, 1 minute; pour over mushroom-topped pork. Garnish with thyme if desired.

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