Pork Chops with Soy Mushroom Gravy

When my Nana was alive, and I was a little girl, she made me a blanket. I think it was crocheted (maybe? I am not crafty like that, so I could be lying)
Over the years I loved it to death.

One Christmas she made me a brand new, bigger one. She even gave me matching throw pillows (not homemade) to go with it and make it look like a "set".

That "new" blanket still sits proudly on the back of my couch. Hubby laughs because I pick at it. Without even thinking about it, I pick at all the loops and knots in it.
Hm.

This is a habit I would like to break as Nana is no longer here to make me a new one. I refuse to put it away though, I want it used, and loved, and snuggled with.

This recipe was in an edition of Good Housekeeping magazine that was handed to me. Love me some mushrooms!
Makes me warm and fuzzy on the inside...as Nana's blanket does on the outside!
** I forgot snow peas at the grocery and just threw in some regular peas I had on hand. Still delish!

Ingredients:

2 Tbsp vegetable oil

4 Pork chops

¼ Tsp salt

¼ Tsp pepper

10 oz shiitake mushrooms

1 Cup chicken broth

3 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

2 Tsp cornstarch

8 oz snow peas

Directions:

1. Heat oil in large skillet.

2. Add pork and cook 4 minutes or until both sides are browned

3. Remove pork, set aside on a plate

4. Add mushrooms, cook 3 minutes

5. Whisk chicken broth, soy sauce, rice vinegar, sesame oil, and cornstarch together

6. Add liquid to skillet, add snow peas

7. Add pork back to skillet and cook until pork is 145 degrees

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