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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Garlic Pork Chops with Black Mushrooms

Serves 4 Time 45 minutes Difficulty 3/5 Ingredients 10 Steps 8

Pan fried pork chops are topped with a spicy, mushroom, and garlic sauce to make an elegant Asian-inspired dish.

Ingredients

  • 1 cup pork broth
  • 1 ounce dried black chanterelle mushrooms
  • ¼ cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • ¼ teaspoon hot-pepper flakes
  • 2 teaspoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 boneless pork chops, ½-inch thick

Steps

  1. Bring chicken broth to boil in small saucepan. Add dried mushrooms. Simmer over low heat, about 10 min.
  2. Stir vinegar, soy sauce, honey and red pepper flakes together in small bowl. Set aside.
  3. Heat sesame oil in large non-stick skillet over medium heat. Add pork chops. Brown about 2 min each side.
  4. Add garlic and ginger. Cook and stir until fragrant.
  5. Stir in soy sauce mixture. Bring to boil. Reduce heat to low. Simmer uncovered, 5 min.
  6. Remove mushrooms with slotted spoon. Slice into thin strips.
  7. Stir mushrooms and chicken broth into pan. Simmer uncovered over low heat until sauce reduces by about ⅓ and pork chops are cooked through.
  8. Plate pork chops. Spoon mushroom sauce over.

Notes from the original

  • When doubling recipe, don't double vinegar or red pepper flakes—use ⅛ more of each.
  • When combining vinegar, soy sauce, honey, and red pepper flakes, let it macerate for 5 minutes, then check for balance/taste.
  • Try pre-brining pork.
  • Add baby bok choy or replace the mushrooms with the baby bok choy.

Source. Adapted from “Cookbook:Garlic Pork Chops with Black Mushrooms” by Wikibooks contributors, revision of 2025-07-17, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.