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Methodist Women Bearing Casseroles: Recipe Friday

Weekend Bonus: Boneless Pork Chops in Mushrooms & Thyme

  • 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium white or yellow onion, minced
  • 1 1/2 cups sliced mushrooms (about 4 ounces)
  • 1/2 cup dry vermouth or 1/2 cup unsweetened apple juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme

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.

Swirl oil into the pan, add onion 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 (or apple juice) 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.

Serves 2 -- but can be easily doubled to whatever size meal you are cooking.

Suggested sides: long-grain or wild rice or scalloped potatoes; fresh green beans and/or baby carrots
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