Boneless Pork Chops with Mushrooms & Thyme – Eating Well
Boneless Pork Chops with Mushrooms recipe
EatingWell Magazine August/September 2005
This was really easy to make. There weren’t enough mushrooms, I didn’t think. I put in the 1 1/2 cups but once they cooked down, there weren’t enough to suit me.
I didn’t get vermouth. I already have sherry and Marsala so I was NOT about to buy another cooking element that would sit in the cupboard until I made this recipe again. So, I used Marsala. It was good. The sauce didn’t thicken…at all. It was just this soup at the bottom of the plate. Maybe some cornstarch or a slurry would help thicken it up.
We may make this again, but I don’t know. We’ll just have to see. I served it some green beans tossed with margarine, salt, and pepper.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Plate
Boneless Pork Chops With Mushrooms & Thyme
Ingredients
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms, (about 4 ounces)
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
Instructions
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Notes
Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick
From: EatingWell Magazine August/September 2005
