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Boneless Pork Chops with Mushrooms and Thyme

  • Prep Time: -
  • Cook Time: -
  • Serves: 2
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (180 Ratings): 4 out of 5 stars

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Ingredients

  1. 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon freshly ground pepper
  4. 1 teaspoon extra-virgin olive oil
  5. 1 medium shallot, minced
  6. 1 1/2 cups sliced mushrooms
  7. 1/2 cup dry vermouth
  8. 1 teaspoon Dijon mustard
  9. 1 teaspoon chopped fresh thyme

Nutrition Info

Per Serving

  • Calories: 278 kcal
  • |
  • Carbohydrates: 13 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 8 g
  • |
  • Protein: 20 g
  • |
  • Sugars: 8 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. 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.
  2. 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.

Yield: 2 servings

3. Still Hungry?

Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.

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. Always use spoons and spatulas approved for nonstick surfaces when cooking on nonstick cookware. One nick compromises the surface irredeemably.

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20 reviews

Most Helpful Reviews

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  • Love this one!

    dragracergsxr86 - March 3, 2008 01:33:33 PM PST
    This is one of my all time favorites. I have made this recipe numerous times over the last couple years. This is a fantastic and very easy to make meal. Try substituting your choice of Pinot or Riesling instead of Vermouth. Very tasty!

    11 of 11 found this review helpful.

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  • Incredible!!!

    Tony Loc - January 29, 2008 02:42:00 PM PST
    I tried this recipe yesterday with fantastic results. However, not having any vermouth or shallots on hand, I substituted a 12-year old single malt scotch and white onions, and it still came out incredibly tasty! Maybe a bit rich, so you may want to water down the scotch a bit, but wow! was this a good meal!!!

    8 of 9 found this review helpful.

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  • good

    dj b - March 17, 2008 06:26:33 PM PST
    A very good dish. But like any other, I had to do my own thing.
    Minced onions and peppers, in red wine. Splash a little garlic. YUMMY!

    4 of 5 found this review helpful.

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  • One of the best quick recipes

    brianlynch4114 - March 18, 2008 09:47:36 AM PST
    I tried this recipe last week and loved it. It was so easy and quick which made it even better. I substituted red wine which I think made it a bit better in my opinion. Try it for yourself

    3 of 3 found this review helpful.

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  • I liked it!

    Joneil G - March 3, 2008 06:36:25 PM PST
    I tried this recipe but had to substitute dry vermouth with sparkling apple cider from the bottler I had left over from New Year\'s eve. Plus I got kids so couldn\'t use any of the wines I had available. I also used scallions in place of the shallots and added some cut asparagus. It turned out very good! The pork chops were very moist compared to just frying it, like we do for quick meals.

    Thanks a lot and keep these recipes coming :)

    3 of 4 found this review helpful.

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