Chinese Style Pork Chops with Three Mushrooms
|Peanut oil||5 Tablespoon, divided|
|Garlic||1 Clove (5 gm), peeled|
|Rib pork chops||6 , 1/2 inch thick|
|Chinese rice vinegar||1 Tablespoon|
|Strong chicken broth||1⁄2 Cup (8 tbs)|
|Mixed chanterelle and shiitake mushrooms||1⁄4 Pound, stemmed and sliced|
|Button mushrooms||3 Large, sliced (Cultivated)|
|Oyster sauce||1 Tablespoon|
|Hoisin sauce||1 Tablespoon|
In a 12-inch skillet, heat 4 tablespoons peanut oil until medium hot.
Add garlic clove and ginger slices.
Saute 30 seconds, or until they release their flavor, but do not brown.
Discard garlic and ginger, reserving flavored oil.
Saute pork chops, three at a time, in the flavored oil until nicely browned on both sides; remove chops to a plate.
Add rice vinegar to skillet.
Stir to scrape up brown bits.
Add chicken broth; simmer until reduced slightly.
Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet.
Saute the three kinds of mushrooms over high heat until they color slightly and begin to release their juices.
Add oyster sauce and hoisin sauce to mushrooms; stir well.
Return chops to broth mixture in large skillet.
Scatter mushroom mixture over all.
Cover and simmer on low heat for 12 minutes, or just until tender.