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
