I'm relatively familiar with the wonder that is porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. All it takes is a porcini mushroom risotto to convince most people. The hook is in.
But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder.
Rubbed onto thick-cut pork chops (the original recipe called for veal chops, but they're a little out of my price range for a weeknight dinner), the umami-rich mushrooms add a meaty depth of flavor that's far more impressive than the very short cooking time.
- 3 tablespoons olive oil
- 1/4 cup ground porcini mushrooms
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 bone-in thick-cut pork chops
In a small bowl, combine oil, mushrooms, salt, and spices. Season pork chops, then rub spice mixture onto both sides of the chops. If time allows, refrigerate for up to 4 hours, or proceed to cooking.
Preheat a grill or ridged cast-iron grill pan over high heat. Grill chops over medium-high heat 5-8 minutes per side, depending on thickness. Allow to rest, then serve.