Asian Spice-Rubbed Pork Chops W/ Wild Mushroom-Soy Vinaigrette

"DH and I made this recipe from my Bobby Flay "Boy Gets Grill" cookbook last night and thought it was really good. We used a combination of mushrooms, including shiitakes, oyster, and cremini that were pre-sliced so as to cut down on prep time. Bobby says that it is important to use the best mushrooms that you can find. I thought that the peanut oil in the mushroom sauce could easily be reduced a bit, but DH thought it was fine."
photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
Ready In:




  • For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
  • For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat. Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. (The mushrooms will give off a lot of liquid, but the high heat will help cook it away). Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl. Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper. Gently mix in the mushrooms (with their liquid) and cilantro. Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature).
  • For the Pork: Heat your grill to high. Brush the chops with oil and rub on one side with plenty of the spice rub. Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer. Remove the chops from the grill and let rest for 5 minutes before serving. Transfer to serving plates and spoon some of the mushroom salad over each chop. Serve immediately.

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  1. I felt the rub was so-so for this recipe, found it overpowered the pork. But we loved the mushrooms, they were awesome. Will definitely make the mushrooms again. Made for ZWT9.
  2. Wow Jenny, another great recipe. Just made this for lunch for my DH and served it with some white rice. The flavors were fantastic. I have a ridiculously large jar of dried assorted mushrooms that we bought at Costco. No one needs that many mushrooms by the way! I am always looking for recipes that require a mushroom mix and this fit the bill. Next time I will use more of the rub, I had a lot left over but I was afraid to overdo it. I agree with you on the peanut oil, it could be cut back a bit and the recipe wouldn’t suffer. My DH also felt that fresh mushrooms were the way to go. Dried mushrooms never seem to get tender enough. There you go Jenny being right again! :o) Looking forward to having this in the future and serving it to company. Thanks for the great recipe!


I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="¤t=PipChloe_web.jpg" target="_blank"><img src="" border="0" alt="Pip and Chloe"></a> <a href="" target="_blank"><img src="" border="0" alt="Giselle"></a> I've participated in the following events: <img src="" border="0" alt= "Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="" border="0" alt="Photobucket"> <img src=>
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