Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

• 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
• 1/2       teaspoon ground black pepper
• 2          tablespoons canola oil, divided
• 12        ounces sliced portobello mushrooms
• 2          garlic cloves, minced
• 1/2       teaspoon salt, divided
• 2          tablespoons balsamic vinegar
• 2          tablespoons water
• 2          teaspoons Worcestershire sauce
• 1          teaspoon sugar
• 2          tablespoons chopped green onions

1. Sprinkle both sides of pork with pepper.
2. 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.
3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
4. 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.
5. 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.