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Cook's Note: Hon shimeji mushrooms, also known as brown beech mushrooms, can be found at Asian specialty markets or online.
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If hon shimeji are not available, you can substitute cremini or shiitake mushrooms.
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For brining the pork chops: Combine the salt, sugar, peppercorns, bay leaves, garlic, lemon peels and parsley with 3 quarts water in a large pot or bowl and whisk together.
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Add the pork chops, cover and refrigerate for at least 24 hours, turning once halfway through.
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This may seem like a long time, but these are seriously big pork chops.
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Brining will make your pork so tender and flavor it throughout.
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For the smashed potatoes: Place the potatoes in large pot and cover with salted cold water.
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The potatoes will soak up that salt like pasta and it will make a big difference in flavor.
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Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes.
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Drain the potatoes, and return them to the same pot, allowing them to dry.
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Melt the butter with the half-and-half in a small saucepot over low heat.
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Add to the potatoes along with the cream cheese and season with salt and pepper.
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Smash with a potato masher and set aside, keeping warm until ready to serve.
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For the mushroom escabeche: Heat the canola oil in a large saute pan over high heat.
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Add the mushrooms and saute until lightly browned in spots, 2 to 3 minutes.
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Season with salt and pepper, remove from the heat and reserve.
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Heat the olive oil in a small saucepot over medium heat and saute the garlic and shallots until softened, 2 to 3 minutes.
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Add the vinegar, sugar, chili flakes and lemon zest and juice.
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Bring to a simmer and then turn off the heat.
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Return the reserved mushrooms to the pot, toss to combine and absorb all of that flavor.
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Garnish with parsley.
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For preparing the pork chops: Preheat the oven to 350 degrees F. Heat a grill pan over high heat.
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Remove the chops from the brine and dry completely with paper towels.
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Drizzle with canola oil and sprinkle liberally with salt and pepper.
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Place the chops on the grill and sear until browned, 5 to 6 minutes on each side.
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Transfer to a sheet tray and finish cooking in the oven until an internal temperature reaches 135 to 140 degrees F on an instant-read thermometer, 15 to 20 minutes.
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Transfer to a plate and tent with foil.
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Let rest 5 to 10 minutes.
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Serve the pork chops over the smashed potatoes and top with the mushrooms.
