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. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

298 calories; 12.7 g total fat; 77 mg cholesterol; 382 mg sodium. 4.2 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/21/2017
Tasty and easy to prepare. Anything that appeals to both me and my husband is a hit. Read More
Rating: 2 stars
01/08/2015
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 Read More
Rating: 4 stars
02/13/2014
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 Read More
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Rating: 2 stars
12/28/2013
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. Read More
Rating: 5 stars
01/28/2013
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!! Read More
Rating: 4 stars
11/08/2012
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. Read More
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Rating: 4 stars
03/06/2012
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! Read More
Rating: 4 stars
10/30/2011
My wife made this for me. The stench from the Thyme was overpowering. This was a terrible meal! don't waste your "thyme" on it. Read More
Rating: 4 stars
10/30/2011
My husband found this recipe online and we love it!! The aroma while it's cooking is tantalizing and the taste does not disappoint. It reminds me of a dish we often order at one of our favorite restaurants in the city. If you don't like the smell of thyme I'm not sure why you'd even try this recipe but if you're not sure maybe head for the spice aisle at your local grocer first to take a whiff and decide for yourself. As an avid lover of all things spice; I highly recommend this recipe. Read More
Rating: 4 stars
10/29/2011
We thoroughly enjoyed this recipe and have used it multiply times. Very easy to make when you are in a rush. I enjoy your site and thanks for the recipes. Read More
Rating: 4 stars
10/29/2011
I had no fresh thyme so substituted ground dried thyme. Even without the lovely flavor and smell of fresh thyme this was heavenly. Very simple meat tender and sauce sublime. Served with coucous and asparagus this was a special meal for a regular weeknight dinner. Good enough for company or other special meal. Read More
Rating: 5 stars
10/29/2011
Delicious! Easy & so tasty! Read More
Rating: 5 stars
10/29/2011
A definite keeper Left out the thyme and used dry sherry instead of vermouth. Delicious!!!!! Read More
Rating: 4 stars
10/29/2011
Unique and yummy We loved it -- we didn't have vermouth on hand so used white wine -- still very good -- wanna try vermouth though Read More