Sweet-Hot Mushroom Pork Chops
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 lean pork chops
- 2 1⁄2 tablespoons virgin olive oil, divided
- 3 1⁄2 tablespoons red pepper jelly, divided
- 1⁄2 cup low sodium soy sauce
- 1 teaspoon molasses
- 1 cup yellow onion, diced
- 1⁄4 cup shallot, chopped (green part only)
- 1⁄3 cup yellow bell pepper, diced
- 1⁄3 cup red bell pepper, diced
- 1 1⁄2 cups beech mushrooms
directions
- Rub 2 1/2 Tbsp of the red pepper jelly over each side of pork chops, allow to marinade for 30 minutes at room temperature. You may cover with plastic wrap if desired.
- Over LOW flame, heat soy sauce in a small sauce pan until warm. Add 1 Tbsp of the red pepper jelly, and the molasses, stirring constantly until dissolved (approximately 5 minutes). Remove from heat and set aside.
- Over MEDIUM flame, heat 1 Tbsp olive oil in a medium skillet. Add yellow onion, shallots, yellow bell pepper and red bell pepper. Sautee until yellow onion is nearly transparent (approximately 8 minutes).
- Add beech mushrooms, then sautee for no more than 3 minutes. Lower heat to WARM, add soy sauce mixture from sauce pan. Cover to retain moisture.
- In a large skillet, over a MEDIUM flame, heat 1 1/2 Tbsp olive oil until quite fluid, then add pork chops. Brown on both sides, raising temperature to a MEDIUM HIGH flame if necessary.
- Add sauce and mushroom mixture from medium saucepan, lowering flame to LOW or MEDIUM LOW, depending upon range temperature variations. Cover and allow to cook for 30 minutes, or until pork chops are cooked through.
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RECIPE SUBMITTED BY
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I work for an Archaeology company, overseeing 6 lab techs, whom I lovingly refer to as my "minions". You could say I have an unhealthy liking for hats, scarves, and gloves. Coats, too, which makes no sense, because I live in the sub-tropics. Love to sit down with a good book, and a cup of tea.
Since I enjoy all sorts of food types, I'm always looking for new recipes, mostly with an Asian focus. So far, I've got several in my personal cookbook that are Japanese, Chinese, and a couple of Mediterranian. But you can't forget about where you come from. I've got plenty of Creole and Cajun recipes.