Pork Chops with Mushrooms and Pickled Pepperoncini

 By Chef Lidia Bastianich on the TODAY show. Very good and easy to put together - just have all the ingredients mis-in-place. We used boneless thick pork chops as that was what I had on hand.

• 4bone-in pork rib chops, 1-inch thick 
• kosher salt
• all-purpose flour, for dredging
• 3tablespoons extra-virgin olive oil 
• 8pickled Tuscan pepperoncini, plus 2 tablespoons brine from the jar 
• 1large red onion, cut into 8 wedges, left attached at the root end 

• 3sprigs fresh thyme 
• 1pound mixed mushrooms (such as cremini, shiitake, button), thickly sliced or quartered 
• 1/2cup dry white wine 
• 1cup low-sodium chicken stock 
• 1/4cup chopped fresh Italian parsley

1.

Season the pork chops with 1/2 teaspoon salt.

2.

Spread some flour on a plate and dredge the chops on both sides.

3.

Heat a large cast-iron skillet or low Dutch oven over medium-high heat. Add the olive oil.

4.

When the oil is hot, add the chops, and brown on one side, about 3 minutes. Flip and brown the second side, 2 to 3 minutes more. Remove them to a plate.

5.

Add the pickled pepperoncini and brine. Let them sizzle for a minute; then add the red onion wedges and thyme sprigs and brown the onions on both cut sides, about 3 minutes.

6.

Add the mushrooms and stir to coat them in the pan juices. Season with 1 teaspoon salt.

7.

Once the mushrooms have begun to wilt, add the white wine and simmer to reduce it by half. Pour in the stock and return the liquid to a simmer.

8.

Arrange the chops on top of the mushroom mixture and cover. Adjust the heat to simmering, and simmer until the chops are just cooked through, about 10 minutes.

9.

Uncover and remove the chops to a platter or plates.

10.

Bring the sauce to a boil to reduce and thicken it slightly, about 1 minute.

11.

Stir the parsley into the sauce, then pour the sauce over the chops to serve.