Sweet-Hot Mushroom Pork Chops

Made on a whim for the very first time two days ago, it was a way to get rid of a package of beech mushrooms we had no idea what to do with. If you don't have or cannot find beech mushrooms, try some other small, crisp mushroom variety, such as Enoki or diced Crimini mushrooms. Pork chops can be either boneless center-cut or with the bones, depending on presentation preference. This recipe is wonderful when served with steamed rice.

• Ready In: 1 hr 35 mins
• 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

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.