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1
Heat oven to 375 degrees.
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2
In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended.
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3
Set aside.
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4
Heat a large cast-iron skillet over medium heat.
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5
Add 1 tablespoon remaining oil.
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6
Meanwhile, season pork chops on both sides with salt and pepper.
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7
Set aside to absorb the seasoning for a few minutes.
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8
When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer.
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9
Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over.
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10
Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden.
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11
Transfer mushrooms to a plate and set aside.
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12
Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
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13
Add remaining 2 tablespoons of oil to the skillet.
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14
When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches).
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15
Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness.
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16
Flip over the pork chops and place the skillet in the center of the oven.
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17
Cook for an additional 6 to 8 minutes or until done to taste.
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18
Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
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19
Arrange the pork chops on a serving platter.
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20
Top with mustard vinaigrette and mushrooms.
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21
Serve immediately.
