Asian Spice-Rubbed Pork Chops W/ Wild Mushroom-Soy Vinaigrette

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“DH and I made this recipe from my Bobby Flay "Boy Gets Grill" cookbook last night and thought it was really good. We used a combination of mushrooms, including shiitakes, oyster, and cremini that were pre-sliced so as to cut down on prep time. Bobby says that it is important to use the best mushrooms that you can find. I thought that the peanut oil in the mushroom sauce could easily be reduced a bit, but DH thought it was fine.”

Ingredients Nutrition


  1. For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well. (The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
  2. For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat. Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown. Raise the heat to high and add the mushrooms. Cook, stirring often, until soft, about 8 minutes more. (The mushrooms will give off a lot of liquid, but the high heat will help cook it away). Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl. Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper. Gently mix in the mushrooms (with their liquid) and cilantro. Taste for salt and pepper and set aside at room temperature. (The mushrooms can be made a few hours in advance and set aside at room temperature).
  3. For the Pork: Heat your grill to high. Brush the chops with oil and rub on one side with plenty of the spice rub. Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill until just cooked through, 6 to 7 minutes longer. Remove the chops from the grill and let rest for 5 minutes before serving. Transfer to serving plates and spoon some of the mushroom salad over each chop. Serve immediately.

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