Boneless Pork Chops with Mushrooms & Thyme – Eating Well

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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

Cutting board
Large nonstick skillet

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