Pork And Shiitake Mushroom Ragu Recipes

PORK CHOPS WITH SHIITAKE MUSHROOMS

Steps:

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

PORK AND SHIITAKE MUSHROOM RAGU

Steps:

• Season pork with kosher salt and pepper.
• Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking, turning often with tongs, until pork is evenly browned, 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic, Italian seasoning, and bay leaves.
• Mix tomatoes and tomato paste into pork mixture, stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir, cover, and cook for 2 1/2 hours.
• Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.