Boneless Pork Chops With Mushrooms & Thyme

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Boneless Pork Chops With Mushrooms & Thyme recipe
EatingWell: August/September 2005

It was pork marsala with mustard. Pretty good! Except, I didn’t have marsala. I had sherry. It was still pretty good. I had really thick pork chops, so I sliced them in half horizontally to keep the portions down and the cooking time quick. I probably added way more mushrooms than called for, but what can that hurt? They were good. It was easy and I probably will make it again or some version of it

Measuring cups and spoons
Cutting board
Large nonstick skillet

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