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Monday, June 21, 2010

Boneless Pork Chops with Mushrooms & Thyme

This tasty dinner for two is low-carb and heart-healthy. The recipe can easily be doubled or tripled to serve for a family meal.
2 (5 oz each) boneless, Center-Cut Pork Loin Chops
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 tsp Olive Oil
1 medium Shallot, minced
1 1/2 cups sliced Mushrooms (about 4 oz)
1/2 cup Dry Vermouth (or substitute unsweetened apple juice)
1 TB Dijon Mustard
2 tsp chopped Fresh Thyme

Sprinkle pork chops with salt and pepper. In a large skillet, heat 2 teaspoons olive oil and place over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

Add remaining 1 teaspoon olive oil to the pan, add shallot and cook, stirring, until tender, 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.

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