Pork Loin Chops with Sweet Balsamic Mushrooms

Servings:8

•8 boneless center-cut pork lo inch ops (4 ounces each ), trimmed off at

•1/2 teaspoon ground black pepper

•2 tablespoons can ola oil, divided

•12 ounces sliced port ob el lo mushrooms

•2 garlic cloves, minced

•1/2teaspoon salt, divided

•2 tablespoons balsamic vinegar

•2 tablespoons water

•2 teaspoons Worcestershire sauce

•1teaspoon sugar

•2 tablespoons chopped green onions Sprinkle both sides of pork with pepper.

In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160˚ F.

Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.

To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.