- 1 (cup) chicken broth
- 1/4 (cup) dried black chanterelle mushrooms (I used baby portabella)
- 1/4 (cup) rice wine vinegar
- 2 (tablespoon) soy sauce
- 2 (tablespoon) honey
- 1/4 (teaspoon) red pepper flakes
- 2 (teaspoon) sesame oil
- 4 garlic cloves, minced
- 1 (tablespoon) minced fresh ginger (I used ground ginger)
- 4 (1/2 inch thick) boneless pork chops
- Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
- Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
- Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
- To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.
- 1/2 (cup) chopped green pepper
- 1/4 (cup) chopped onion
- 1 (tablespoon) vegetable oil
- 1 (pound) fully cooked smoked sausage, sliced
- 2 (cup) water
- 1 (10.0 ounce) can diced tomatoes and green chilies, undrained
- 1 (6.8 ounce package) Spanish rice mix
- 1/8 (teaspoon) pepper
- In a large skillet, saute green pepper, and onion in oil until tender. Add remaining ingredients (including the seasoning packet from the Spanish rice mix); mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
