Chinese-Style Pork Chops with 3 Mushrooms

5 T Peanut oil
1 clove garlic, peeled
3 slices fresh ginger
6 pork chops, 1/2" thick
1 T rice vinegar
1/2 C chicken broth
1/4 lb mixed chanterelle & shitakes, stem & slice
3 large button mushrooms, sliced
1 T oyster sauce
1 T hoisin sauce

In a 12" skillet, heat 4 T peanut oil until medium hot.  Add garlic clove and ginger slices.  Saute 30 seconds, or until they release flavor but do not brown.  Discard garlic and ginger, reserving flavored oil.  Saute pork chops, three at a time, in the flavored oil until nicely browned on all sides.  Remove chops to a place.  Add rice vinegar to skillet.  Stir to scrape up brown bits.  Add chicken broth and simmer until reduced slightly.

Meanwhile, heat the remaining 1 T peanut oil in a medium skillet.  Saute all mushrooms over high heat until they color slightly and begin to release juices.  Add oyster and hoisin sauce to mushrooms, stir well.

Return chops to broth in large skillet.  Scatter mushroom mixture over all.  Cover and simmer on low heat for 12 minutes or just until tender.