1 cup chicken broth
1 oz dried black chanterelle mushrooms
¼ cup rice wine vinegar
2 Tbsp soy sauce
2 Tbsp honey
¼ tsp hot-pepper flakes
2 tsp sesame oil
4 cloves garlic, minced
1 Tbsp ginger, minced
4 boneless pork chops, 1/2-inch thick
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 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.
Sugar: 6g
:
Calcium: 9mg
Calories: 104kcal
Carbohydrates: 10g
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 90mg
Protein: 7g
Saturated Fat: 1g
Sodium: 634mg
Vitamin A: 91IU
Vitamin C: 5mg
