Boneless Pork Chops With Mushrooms & Thyme 2.0
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
Knife
Cutting board
Large nonstick skillet
