Pork Chops with Miso Mushrooms

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  Pork Chops, Bone-In
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  1½ teaspoons kosher salt
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mushrooms, Shiitake(227g)
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  Unsalted Butter(30g)
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  Miso Paste, Red(23g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Cream, Heavy Whipping(60g)
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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)(30g)

Instructions

1. 1Pat the pork chops dry with paper towels and season generously on both sides. Heat the olive oil in a large skillet over high heat until shimmering, about 2 minutes.
2. 2Place the pork chops in the hot skillet and cook undisturbed for 3–4 minutes over high heat until the bottom is golden brown. Flip and continue cooking for 3–4 minutes more until an instant-read thermometer inserted into the thickest part reads 145°F. Transfer the pork to a plate.
3. 3Reduce heat to medium and add the shiitake mushrooms to the same skillet in a single layer. Cook undisturbed for 4–5 minutes over medium heat until they begin to brown on the bottom.
4. 4Mince the garlic and ginger, then stir them into the mushrooms along with the butter and miso paste, coating everything evenly. Cook, stirring often, for 3–4 minutes over medium heat until the mushrooms are tender.
5. 5Stir in the heavy cream and cook for 1–2 minutes over medium heat until the sauce thickens slightly and no streaks of miso remain.
6. 6Remove from heat and fold in the cilantro and green onions until combined.
7. 7Divide the pork chops evenly between 2 airtight containers while hot, then spoon the miso mushroom sauce over each portion.
8. 8Seal and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat until warmed through, about 3–4 minutes, adding a splash of water if the sauce is too thick.