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Boneless Pork Chops With Mushrooms & Thyme

Boneless Pork Chops With Mushrooms & Thyme
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 1 teaspoon
    extra-virgin olive oil
  • medium shallot, minced
  • 1 1/2 cups
    sliced mushrooms, (about 4 ounces)
  • 1/2 cup
    dry vermouth
  • 1 teaspoon
    Dijon mustard
  • 1 teaspoon
    chopped fresh thyme
Instructions
  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.

 

Tip

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.

Nutritional Information

Makes: 2 servings
  • Calories298
  • Fat13 g
    • Saturated fat4 g
  • Cholesterol77 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein26 g
  • Sodium382 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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