Author: Dhivya Chandrasekar

Name: Nicole Gomes’ Mushroom Seoul Pork Chops
Yield: 4
Ingredients: Marinade; ¼ Asian pear, seeds removed, skin on; ¼ yellow onion, peeled; ¼ cup light soy sauce; 2 garlic cloves; 2 tbsp maple syrup or honey; 2 tbsp ssamjang paste (Korean soybean paste); 1 tbsp sesame oil; 1 tbsp roughly chopped ginger; 2 tsp ground black pepper; 4 half-inch boneless rib-end pork chops; Sauce; ⅓ cup chicken stock; 1–2 tbsp gochujang (optional for a spicy kick); 1 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp light soy sauce; 1 tbsp maple syrup or honey; 1 tbsp ssamjang paste; 1 tbsp sesame oil; 2 tsp cornstarch; 1 tsp salt; Stir-fry; Vegetable or grapeseed oil, as needed; ½ lb. mixed Asian mushrooms (shiitake, hon shimeji, etc.) cut into 1" to 2" pieces; 1 large shallot, thinly sliced; 2 garlic cloves, thinly sliced; 3 green onions, cut into ½" pieces; 2 tbsp butter

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