Adapted from The Mushroom Cookbook
This recipe gives you juicy pork chops and mushrooms in a sweet, tangy sauce; it’s ridiculously delicious and takes very little effort. Try pairing it with a medley of foraged greens sautéed with bacon!
1 TBSP butter
4 pork loin chops
4 TBSP honey
4 tsp whole-grain mustard
10 oz button mushrooms, cut into quarters
Heat butter in a large cast iron skillet over medium-low heat and add the pork chops. Cook the pork chops for 2 minutes on each side, then stir in the honey, mustard, and mushrooms. Cover and cook for 8-10 minutes, turning the pork chops once halfway through. At the end of the cook time, check the pork chops—they should be a tiny bit pink inside, but the juices should run clear when the meat is cut. Remove to a plate and cover with aluminum foil; allow to rest for at least five minutes. If the sauce is too watery, continue cooking uncovered over medium heat until it has reduced.