Open Face Pork Chop chorizo, cremini mushroom sauce

Chops

• 4 Each-Boneless Center Cut Pork Chop
• To Taste-Chef Troy’s Back Rub- or kosher salt/black pepper
• To Drizzle-Olive Oil
• To Coat-Dijon Mustard
• 8 Ounces-Spanish Chorizo-cut into small cubes, finely chop in food processor
• 1 Cup-Panko Bread Crumbs
• 1 Loaf-French/Sour Dough Bread
• 1 Clove-Garlic-left whole
• To Garnish-Arugula/Watercess

Sauce

• 1 Pound-Cremini Mushrooms-or button, sliced
• 3 Tablespoons-Olive Oil
• 2 Cloves-Garlic-2 chopped fine
• 1/4 Cup-Red Onion-chopped
• 3 Tablespoons-All Purpose Flour
• 4 Cups-Chicken Stock
• To Taste-Kosher Salt/Black Pepper
• 2 Tablespoons-Cilantro-leaves only chopped

Directions

1. Cut one end off bread making one straight cut.
2. Make another straight cut about 6 inches down and repeat 6 inch from that cut.
3. There will be two pieces of bread 6 inches thick, cut each in half at an angle.
4. There should be 4 pieces shaped like a wedge.
5. Place bread crumbs/chorizo in mixing bowl, mix to combine and set aside.
6. For sauce, warm oil in a sauté pan over medium heat and add mushrooms.
7. Cook mushrooms, stirring frequently until they start to soften, about 3 minutes.
8. Add onions, garlic, continue to cook another minute, add flour and stir to coat.
9. Add chicken stock, raise heat and bring to a strong simmer.
10. Season with salt, pepper, reduce heat to low and continue to cook until sauce slightly thickens.
11. Keep sauce warm over very low heat while preparing chops.
12. Preheat an iron skillet to medium heat and oven to 325 degrees.
13. Pat pork chops dry with a paper towel, score one side of chop about an 1/8” deep in one direction.
14. Turn chop 45 degrees and repeat, making a diamond pattern. 
15. Season both sides liberally with Back Rub, drizzle a little oil in skillet and add chops.
16. Cook on both sides to slightly char, about 2-3 minutes per side.
17. Flip chops so scored side it up and remove from heat.
18. Brush scored side only with mustard, top with bread/chorizo crumbs and place in oven.
19. Cook for 6-8 minutes or to desired doneness.
20. Remove and let chops rest while grill/toast bread.
21. Brush bread wedges with oil on both sides, grill/toast until slightly charred and rub with garlic.
22. Stir cilantro in mushroom sauce and remove from heat.
23. Place a piece of grilled garlic toast on four separate plates, top with a ladle of mushrooms sauce.
24. Top each with a chop, garnish with arugula/watercress and serve with remaining sauce on the side.