This tasty recipe comes from The Modern Proper.

Ingredients:

2 (½-inch thick) bone-in pork chops
1 ½ teaspoons kosher salt
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons unsalted butter
1 ½ tablespoons red miso paste
1 garlic clove, grated
1 tablespoon finely chopped fresh ginger (or what you froze last year)
¼ cup heavy cream
¼ cup chopped fresh cilantro
2 tablespoons chopped green onions

Pat the pork chops dry and season all over with 1 teaspoon of the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the pork and cook undisturbed until browned, about 3 minutes. Flip and continue cooking until the internal temperature of the pork reaches 145°F on an instant-read thermometer, 3 to 4 minutes more. Transfer the pork to a plate and let the skillet cool slightly.

Heat the skillet over medium heat and add the mushrooms in a single layer. Season with the remaining ½ teaspoon salt and cook undisturbed until they begin to brown, about 4 minutes. 

Stir in the butter, miso paste, garlic, and ginger until coated. Cook, stirring often, until mushrooms are tender, about 3 minutes more. Stir in the heavy cream, cilantro and green onions until combined.

Top chops with sauce and serve!