Boneless Pork Chops with Mushrooms & Thyme

August/September 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.1 (162 votes)

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.

"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...
Boneless Pork Chops with Mushrooms & Thyme

13 Reviews for Boneless Pork Chops with Mushrooms & Thyme

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.

Quick, easy, readily available ingredients
Boneless pork chops with mushrooms and thyme
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!!!

Easy, tasty, common ingredients

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.


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!!


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.


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