Garlic Pork Chops with Black Mushrooms

1. Soak the dried black mushrooms in just enough hot water to cover for 20 minutes until soft, then lift them out, slice any large pieces and reserve the strained soaking liquid.
2. Pat the pork chops dry, season both sides with salt and pepper, and mince the garlic finely while the mushrooms soak.
3. Whisk together the soy sauce, rice wine vinegar, honey, sesame oil and hot-pepper flakes in a small bowl to make the sauce, and stir the cornstarch into 2 tablespoons of cold water to make a slurry.
4. Heat the vegetable oil in a large skillet over medium-high heat and sear the chops for about 3 to 4 minutes per side until well browned, then transfer them to a plate.
5. Lower the heat to medium, add the garlic and mushrooms to the same pan and cook for 1 minute until fragrant, then pour in the broth, the reserved mushroom liquid and the sauce mixture and bring to a simmer.
6. Return the chops and any juices to the pan, cover and simmer gently for 6 to 8 minutes, until an instant-read thermometer in the center reads 63°C (145°F).
7. Stir the cornstarch slurry into the simmering liquid and cook for 1 to 2 minutes until the sauce thickens and turns glossy, spooning it over the chops.
8. Rest the chops for 3 minutes, then serve topped with the garlicky mushroom sauce over steamed rice.

You'll use: Frying pan / skillet · Pan · Saucepan · Whisk · Steamer