Seared Pork Chops and Mushrooms From the Kitchen of Penzeys One, 2006-11-01 A quick and moist way to have your favorite thick chops.

Prep Time:  10 minutes Cook Time:  20 minutes Categories:  American  Dinner Yields:  4

Directions

1. Heat the oven to broil. Wipe the mushrooms clean and cut in halves- put aside. Slice the tomatoes, one per chop.
2. Rinse the chops and shake off excess water. Season with pepper, ginger, garlic powder and salt.
3. Heat the skillet over high heat. When hot place the chops in the pan, sear over high heat on both sides for about 2 minutes per side, then reduce heat to medium for another 2-3 minutes per side. (We were a bit nervous about this part, but the chops will brown nicely and stay juicy- so fear not!)
4. Place the chops on the foil covered pan. Lay a tomato on each chop, cover with cheese, then return to the oven.
5. Immediately add the vinegar to the pork chop pan, stir, then add mushrooms and salt and stir again. Reduce heat to medium low.
6. After about 1 minute, the juices will come out of the mushrooms. Give them a good stir to coat with the tasty pork chop bits, cook 1 more minute (about 3 minutes total), then turn off the heat.
7. While cooking the mushrooms, keep an eye on the oven. When the cheese is bubbly brown the chops are done. Remove the pan from the oven and, using a spatula, reach under each chop and carefully place on a dinner plate with mushrooms.