Boneless Pork Chops w/ Mushrooms & Thyme

Name: Boneless Pork Chops w/ Mushrooms & Thyme Recipe
Yield: 2
Ingredients: 2 Five 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; 1 medium shallot minced; 1 1/2 cups sliced mushrooms (about 4 ounces); 1/2 cup dry vermouth (not in calculations because not in SP ingredients); 1 teaspoon Dijon Mustard; 1 teaspoon chopped fresh thyme

(4)

Number of Servings: 2

Ingredients

2 Five 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 oil1 medium shallot, minced1 1/2 cups sliced mushrooms (about 4 ounces)1/2 cup dry vermouth (not in calculations because not in SP ingredients)1 teaspoon Dijon Mustard1 teaspoon chopped fresh thyme

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 pan, add shallot and cook, stirring until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to 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.
Tips: to pound the chops flat, place between two sheets of plastic wrap on stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

NOTE: if you cannot locate shallots, use vidalia onions...

Number of Servings: 2

Recipe submitted by SparkPeople user JTSLANEY1.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 337.0
Total Fat: 16.3 g
Cholesterol: 100.6 mg
Sodium: 1,284.3 mg
Total Carbs: 3.6 g
Dietary Fiber: 0.8 g
Protein: 41.5 g

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Member Reviews

WASCALLYWONE
This was very good! Easy, too. I even got a salad put together while the sauce was cooking. I didn't have thyme; didn't miss it. Also, I used chopped yellow onion instead of shallots. I will def. make again! - 3/4/09
WCKDCRAFTY
I tripled the recipe to make it for the whole family. it was a HUGE hit all the way around. I added a side of low carb frozen mixed veggies, and it was a complete delicious meal. - 9/21/10
SHISHIKIM
It was lovely, I used water instead of dry vermouth, used yellow mustard instead of Dijon and added zucchini, will cook it again and again - 1/21/16
1AML529
We are garlic fans so I added one clove minced with the shallots, WOW, the smells coming from the kitchen got my husband off the couch. This was awesome, even our four year old said good job Mom. This is a wonderful recipe. - 1/12/11