Boneless Pork Chops with Mushrooms & Thyme

Boneless Pork Chops with Mushrooms & Thyme

14 Reviews
From: EatingWell Magazine, August/September 2005

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 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to ¼ inch thick (see Tip)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1½ cups sliced mushrooms, (about 4 ounces)
  • ½ cup dry vermouth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme


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  • Ready In

  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: 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 ¼ inch thick

Nutrition information

  • Per serving: 298 calories; 13 g fat(4 g sat); 1 g fiber; 4 g carbohydrates; 26 g protein; 13 mcg folate; 77 mg cholesterol; 1 g sugars; 0 g added sugars; 145 IU vitamin A; 3 mg vitamin C; 31 mg calcium; 1 mg iron; 382 mg sodium; 536 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 4 medium-fat meat

Reviews 14

May 20, 2017
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By: MBart
Tasty and easy to prepare. Anything that appeals to both me and my husband is a hit.
January 08, 2015
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By: EatingWell User
Good but not great... This was fast and easy to put together, but the flavor was a bit subdued for our tastes - bordering on bland, despite all the flavorful ingredients that went into it. It felt like something was missing, but I'm not sure what. I don't see myself preparing it again. Pros: Quick, easy, readily available ingredients Cons: Flavor too subtle
February 12, 2014
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By: EatingWell User
My son had seconds! I loved this! My son NEVER eats meat. I always put it on his plate hoping someday he will. Today was the day - he asked for more!!! Pros: Easy, tasty, common ingredients Cons: None
December 28, 2013
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By: EatingWell User
This just wasn't to my taste. I followed the recipe as is and found the mustard to be overpowering. Oddly, I have tried a different Dijon mustard/thyme combination that I loved. Not this time.
January 28, 2013
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By: cupcake85
Yummy! I made this last week for me and hubby and it was a big hit! Only change I made was I used dried thyme, but half the amount called for, since dried herbs are stronger than fresh. I've never really had vermouth before, so I wasn't sure how I'd like the sauce, but it was wonderful and earthy--excellent compliment with the mushrooms and thyme! Served with the creamed spinach recipe from this site (also amazing!!) and mashed potatoes. We will be making this again!!
November 07, 2012
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By: EatingWell User
Delicious This was very very tasty. I added a little corn starch to the sauch to thicken it up a little bit to make it more like gravy since we had it with mashed potatoes. I also didn't have vermouth at home so used chicken stock. I am surprised to read the other review about the overpowering thyme and wonder if perhaps too much was used. The thyme is what gives it the really distinctive and savory flavor. Would definitely make it again.
March 06, 2012
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By: EatingWell User
Fantastic This recipe was delicious... I added a tbsp of half and half at the end (only added 20 calories) and it made the sauce so creamy and delicious. I also used dried thyme. GREAT recipe!
October 19, 2011
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By: cathash
Unique and yummy We loved it -- we didn't have vermouth on hand so used white wine -- still very good -- wanna try vermouth though
October 06, 2011
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By: Chriissie259
A definite keeper Left out the thyme and used dry sherry instead of vermouth. Delicious!!!!!
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