Boneless Pork Chops With Mushrooms and Thyme

READY IN: 31mins
Recipe by ratherbeswimmin'

EatingWell

Top Review by nuts about music

This is an awesome recipe! Because I had no vermouth, shallots or Dijon mustard on hand, I replaced the shallots with chopped vadalia onion, the dry vermouth with rice flavored cooking wine, and the Dijon mustard with brown mustard and honey. My family and I absolutely love this recipe, and it's easy to make. What more could you ask for in a recipe? It's going into my cookbook.

Ingredients Nutrition

Directions

  1. Sprinkle pork chops with salt and pepper.
  2. Coat a big nonstick skillet with cooking spray; place over medium heat.
  3. Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
  4. Transfer to 2 serving plates; tent with foil to keep warm.
  5. Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
  6. Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
  7. Add in vermouth and cook 15 seconds.
  8. Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.
  9. Spoon sauce over chops and serve.

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