Friday, January 14, 2011

Pork Chops with Mushrooms & Thyme

So far this year we haven't tried any new recipes. We have re-visited several recipes we like a lot, including these Pork Chops with Mushrooms & Thyme.

I know we've made them before and I'm fairly certain I've blogged about them before. The recipe is from a long ago Pittsburgh Post-Gazette. It's quick, easy, tasty, and if your chops are as large as ours were, you can easily have 3 dinners. We ate ours with brown rice and some frozen vegetables.

BONELESS PORK CHOPS WITH MUSHROOMS AND THYME

4 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (pound between sheets of plastic wrap with flat side of meat mallet or bottom of heavy saucepan)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
2 medium shallots, minced
3 cups sliced mushrooms (about 4 ounces)
1 cup dry vermouth
2 teaspoons Dijon mustard
2 teaspoons 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 shallots 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 sauce over pork chops and serve immediately.

Serves 4.


Published in 15 December 2005 Pittsburgh Post-Gazette

*Note: We didn't pound our chops to 1/4 inch thick; we browned them in the pan and then finished cooking them in the oven at 350 degrees.

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