Pork Chops with Shiitake Mushrooms

• 1 tablespoon Dijon mustard
• 2 teaspoons whole-grain mustard
• 1/2 cup plus 3 tablespoons safflower or grapeseed oil
• 1 tablespoon sherry vinegar
• 4 bone-in pork chops (1 1/4-inch thick)
• Kosher salt and black pepper, to taste
• 1/2 pound small shiitake mushrooms, stemmed

1. Heat oven to 375 degrees.
2. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended.
3. Set aside.
4. Heat a large cast-iron skillet over medium heat.
5. Add 1 tablespoon remaining oil.
6. Meanwhile, season pork chops on both sides with salt and pepper.
7. Set aside to absorb the seasoning for a few minutes.
8. When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer.
9. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over.
10. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden.
11. Transfer mushrooms to a plate and set aside.
12. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
13. Add remaining 2 tablespoons of oil to the skillet.
14. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches).
15. Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness.
16. Flip over the pork chops and place the skillet in the center of the oven.
17. Cook for an additional 6 to 8 minutes or until done to taste.
18. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
19. Arrange the pork chops on a serving platter.
20. Top with mustard vinaigrette and mushrooms.
21. Serve immediately.

mustard, wholegrain mustard, safflower, sherry vinegar, pork chops, kosher salt, shiitake mushrooms

Taken from cooking.nytimes.com/recipes/1015986 (may not work)