Pork Loin Chops with Mushrooms and Thyme

April 6, 2012 § 1 Comment

Mushroom sauce with thyme and vermouth? Yes, please! Holy cow is this meal good. The earthiness of the mushrooms and thyme are great  – and paired with the smooth vermouth? Heck yes! I’m so used to cooking with wine, sherry and even beer but I have never thought to use vermouth. You have to try it!

Pork Loin Chops with Mushrooms and Thyme

2 thick-cut pork loin chops, trimmed
1/2 tablespoon Kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil (divided)
1 medium shallot, minced
1 1/2 cups sliced crimini mushrooms
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme, chopped

Preheat oven to 425 F. Sprinkle pork chops with salt and pepper. In an oven-safe skillet, heat 1/2 tablespoon olive oil over medium heat. Add the pork chops and cook until browned on both sides, 2 to 3 minutes per side. Place skillet in oven and cook until pork chops reach an internal temperature of 145 F.

When pork chops are done, remove from the oven, transfer to a plate and cover with aluminum foil to rest.

Meanwhile, add remaining olive oil to the pan. Add shallot and cook, stirring, until soft, about 1 minute. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 30 seconds. Stir in mustard, thyme and any juices that have accumulated on the plate from the pork. Cook until the sauce is thickened and slightly reduced, about 2 minutes. Spoon the sauce over the pork chops and serve immediately.

Recipe adapted from eatingwell.com.


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