Pork Chops With Peppered Mushroom Sauce

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Washington Post

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Ingredients

1/2 ounce dried porcini mushrooms

2/3 cup very hot water

2 tablespoons butter

3 tablespoons olive oil

1 medium yellow onion

2 cloves garlic, finely chopped

Salt and freshly ground black pepper

2 tablespoons sherry vinegar

1 1/2 cups chicken stock or broth

4 to 8 ounces mixed fresh mushrooms, such as shiitake and porcini, caps thickly sliced

4 thin pork chops, bone-in or boneless

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