Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
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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


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 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 1/4 inch thick

Nutrition Facts

298 calories; protein 25.6g; carbohydrates 4.2g; dietary fiber 0.8g; sugars 1.4g; fat 12.7g; saturated fat 3.6g; cholesterol 77.2mg; vitamin a iu 145.1IU; vitamin c 2.6mg; folate 13.3mcg; calcium 30.5mg; iron 1.2mg; magnesium 31.3mg; potassium 536.2mg; sodium 381.9mg; thiamin 0.6mg.

1 vegetable, 4 medium-fat meat