Have you ever used wild dehydrated Mushrooms?  They are mighty delicious.  This was a blend of Morel, Shiitake, Porcini and Chanterelle dehydrated forest mushrooms.  We did have this sauce with lovely pork chops, but this recipe is really about the mushroom sauce, which would be exquisite with Lamb or Beef too!
2 bone in naturally raised pork chops
1/2 cup of Dehydrated Mixed Wild Forest Mushrooms
1 cup of chicken stock
Olive Oil
1 Tblsp. butter
salt, pepper, granulated garlic powder
1/2 cup red wine
1 rounded tsp. Dijon Mustard
2 rounded Tblsp. Dripped Yogurt
1 tsp. fresh minced Rosemary
1 large garlic clove, minced
1 large shallot, sliced
Add the mushrooms to a sieve, and rinse well in cold water.  Then add them to a bowl, with chicken stock, and let sit for 30 minutes.
Add a drizzle of olive oil to each side of the pork chops, season with salt, pepper, and granulated garlic powder. For this recipe I cooked the pork chops using Christina Ferrare's method. Works every time.  Although, my pork chops were on the huge side, I did add them back to the sauce for about 3 minutes - not necessary to do unless they are ginormous like mine were.
Once the pork chops are cooked, turn down the heat to a low simmer, and place the chops onto a plate.
Add the butter to the pan, with the shallot, garlic and minced Rosemary.  Saute until fragrant, then add in the red wine, scraping up any brown bits in the pan.  Pour in the chicken stock/mushrooms, Dijon mustard, stirring to combine and bring to a simmer, reducing to half, and season to taste with salt and pepper. (only add the pork chops back if they are huge, and you think they need a minute or two of more cooking time)
Once the sauce is reduced to half, remove from the heat, and mix in the dripped yogurt.  Pour into a bowl, to serve over, beef, pork, or lamb.  Then dive in and devour, so yummy!