Method

• 1.
  For the mustard ramen sauce, place stock, dashi powder and pork trotter in a large saucepan over high heat. Bring to the boil, reduce heat to low and simmer, skimming of any fat the rises to the surface, for 3 hours or until reduced by three quarters. Remove trotter and discard. Strain stock through a fine sieve and into a medium saucepan. Place over medium heat and stir in mustard. Season to taste. Transfer 2 cups (500ml) of the sauce and place in a medium saucepan over medium-high heat. Reduce heat to medium and simmer for 12-15 minutes until thickened and reduced by one-third. Keep warm. (Remaining sauce can be frozen for up to 3 months and is a great addition to soups.)
• 2.
  Preheat a lightly greased barbecue to high heat. Place pork on a large oven tray and drizzle over 1/4 cup (60ml) olive oil, turn to coat and season both sides of each pork chop. Leave to stand until pork reaches room temperature. Barbecue pork for 4-5 minutes, turn and cook for a further 4-5 minutes until charred and cooked through. Rest for 15 minutes.
• 3.
  Meanwhile, to make the mushroom sauce, place mushrooms in a bowl with the rosemary. Drizzle over remaining 1/4 cup (60ml) olive oil, season and toss to combine. Barbecue mushrooms, turning frequently, for 3-4 minutes until just tender and lightly charred. Add the mushrooms and chopped tarragon to the warm ramen sauce and toss to combine.
• 4.
  Arrange pork on serving plates and top with the mushroom sauce to serve.