Meaty Monday: Rosemany Pork Chops with King Oyster Mushrooms

This little piggy went to market… and never came back, because it was eaten. Oink oink no more.

¯\_()_/¯

C’est la vie.

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I’m not good at the whole “c’est la vie” thing. I can’t just  ¯\_()_/¯ and move on. Some of my friends can stay upset about something for about two seconds and then forget about it, but I am still haunted by that awful essay I wrote in fourth grade.

I do enjoy using the  ¯\_()_/¯ emoticon though. It allows me to exude an aura of nonchalance when in reality I am ranting and raving and collapsing in a pool of lactic acid and cortisol.

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Anyway… pork.  Mother is busy preparing for a speech she will deliver at Harvard next week, and she’s asked me to write the post for today’s dish.  What can I tell you about these pork chops? Father loved them.  I didn’t eat any because I’m a vegetarian.  I would have eaten the mushrooms if only they didn’t touch the pork. Oyster mushrooms are pretty darn good for you though.

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As you can see, they are not very energy dense, which is good in an increasingly obese world. They also have a good amount of potassium, fiber, and iron. Okay.

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Ingredients for Basic Pork Brine:
1/4 cup salt
1/4 cup sugar
4 cup water
A few dashes of pepper, rosemary, thyme and sage.
You can half or double the brine based on the number of chops you cook.
Brining Preparation:
Melt the salt and sugar in warm water, add all spices and leave the brine in the fridge until it is completely cold.  Pour the brine in a large ziplock bag and add the pork chops in.  Seal the bag and leave in the fridge for 4 to 6 hours.
If you decide to leave the pork in the brine overnight, be sure to soak it in fresh water for at least 30 minutes before using.  If you cook the brined pork on the same day, just rinse the pork well and pat dry before cooking.
Ingredients for Rosemary Pork Chop with King Oyster Mushrooms:
2 boneless pork chops
8 king oyster mushrooms, sliced lengthwise
2 shallots, sliced
2 stocks rosemary
1 1/2 tablespoons olive oil
Preparation:
Heat oil in a large skillet pan on high, add the chops in the center and spread the rosemary stocks, mushrooms and shallots around them.  Close the lid and cook each side of the pork for about 4 minutes.  Open the lid now and then to stir the mushroom and shallots so they don’t get burned.  The chops will be cooked in the natural moisture of the mushroom and shallots.

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