Pork Chops with Shiitake Mushrooms

Thick, mustardy pork chops with mushrooms make a delicious and quick dinner.

1 T Dijon mustard
1 T whole-grain mustard
1⁄3 c plus 3 T avocado or grapeseed oil
1 t chopped fresh thyme leaves, plus sprigs for garnish
1 T sherry vinegar
4 bone-in pork chops, about 1“ thick
Kosher salt and black pepper
10 oz small shiitake (or any) mushrooms, stemmed and sliced if large
1 shallot, chopped

Preheat oven to 375 degrees. In a small bowl, mix together the mustards, 1⁄3 cup of oil, the thyme, and the sherry vinegar until blended. Set aside.

Season both sides of pork chops with salt and pepper. Set aside at room temperature for up to 30 minutes. Heat a cast-iron (or other oven safe) skillet over medium heat. Add 1 tablespoon of remaining oil.

When oil is hot, add the mushrooms, brown side down, in a single layer. Cook, undisturbed, for 3-5 minutes until the caps are seared. Add chopped shallot to the pan, and using tongs, turn the mushrooms on the other side and cook for a few more minutes until golden, and shallots have softened. Scrape shallots and mushrooms from the pan to a plate and set aside.

Add remaining 2 tablespoons of oil to the skillet and heat over medium-high. When oil begins to smoke, add pork chops to the pan without crowding them and sear (you may have to do this in batches). Try to resist moving them for 5-6 minutes to let them brown well on that side. Peek underneath to see if they are well-browned. If they are very thick (1” or more) you may want to sear the sides of the chops as well. Once you’ve got a nice crust, turn them over and transfer pan to the center rack of the oven. Cook for another 6-8 minutes, until the internal temperature has reached 145 degrees. Remove the pan from the oven and set aside to rest for 5 minutes..

Place the pork chops on a platter. Spoon over mustard vinaigrette and top with mushrooms. Garnish with thyme sprigs and serve.