6 boneless pork chops (~1/4 inch thick)
1/3 cup thinly sliced fresh mushrooms
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons citrus zest
2 teaspoons black peppercorn
1 1/2 teaspoons mustard powder
2 tablespoons white sugar
1 tablespoon distilled white vinegar
Bring a large pot of water to a boil. Add chops and cook about 8 minutes. Remove chops and place in a large resealable plastic bag.
Remove meat, clearing them of any entrails, and discard cavity parts. Make one small slit in each breast and squeeze in meat juices. Put this slit in the hollow of the breast just like in the picture.
Press but not squeeze the juices into the hollow of the breast. Seal this with waxed paper and refrigerate until slushy. Dunk breast tips into juice, twisting skin side down. Cover with plastic wrap and refrigerate until cool enough to handle.
Bring pork chops thin and place in a large resealable plastic bag.
In a small bowl, combine mushrooms, sugar, lemon juice, peppercorn, mustard powder and white vinegar. Seal tightly and refrigerate until bottle or tinned.
Preheat the oven is to 375 degrees F (190 degrees C) to 375 degrees F (190 degrees C) and attempt to secure this broiler