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1
For the Rub: combine all the ingredients in a bowl or jar with a tight-fitting lid, and mix well.
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2
(The rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
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3
For the Mushrooms: Heat 3 Tb of the peanut oil in a large skillet over medium-high heat.
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4
Add the shallot, ginger, and garlic and cook, stirring until soft, about 5 minutes; do not brown.
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5
Raise the heat to high and add the mushrooms.
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6
Cook, stirring often, until soft, about 8 minutes more.
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7
(The mushrooms will give off a lot of liquid, but the high heat will help cook it away).
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8
Whisk the soy sauce, vinegar, honey, and sesame oil together in a large bowl.
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9
Gradually whisk in the remaining 1/2 cup peanut oil and season to taste with salt and pepper.
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10
Gently mix in the mushrooms (with their liquid) and cilantro.
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11
Taste for salt and pepper and set aside at room temperature.
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12
(The mushrooms can be made a few hours in advance and set aside at room temperature).
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13
For the Pork: Heat your grill to high.
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14
Brush the chops with oil and rub on one side with plenty of the spice rub.
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15
Grill the chops rub side down until lightly charred and crusty, 4 to 5 minutes.
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16
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.
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17
Remove the chops from the grill and let rest for 5 minutes before serving.
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18
Transfer to serving plates and spoon some of the mushroom salad over each chop.
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19
Serve immediately.
