Mushroom Pork Chops with Apple Pan Sauce and Bok Choi Hash

Chops:
Grind dried mushrooms in spice grinder, rub chops with salt, pepper and mushroom powder.
Pan sear in cast iron skillet than transfer to a baking sheet lined with parchment paper and bake at 350? for about 15 minutes.

Porky Apple Pan Sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados
butter

Add everything but butter to the pork chop skillet.  Bring to boil then simmer to reduce to 1/3 of a cup.
Add 3/4 cup coconut milk (or half & half, cream, etc.)
Finish with butter.

Bok Choi:
1 Bok Choi, chopped into big chunks
3-4 Shallots (small)
vinegar
oil

Saute the shallots until crispy and set aside.  Saute bok choi, stalks first and then leaves.