If we can have Christmas in July, why not have Octoberfest (Pork with Mushrooms) in February?
This is a recipe I have made and loved for years. It is super fast, super easy and super delicious. Every time I make it, I wonder why I don’t make it more.
OCTOBERFEST PORK WITH MUSHROOMS
- 4 4 oz boneless pork loin chops
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup chopped onion
- 4 tbsp water
- 2 cups sliced fresh mushrooms
- 1/2 tsp dried thyme leaves
- 1/3 cup beer
- 2 tsp all-purpose flour
Spray large nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Sprinkle both sides of pork chops lightly with salt and pepper; add to skillet. Cook 2 minutes on each side or until browned. Remove chops from skillet; cover to keep warm.
Add onion and tbsp of the water to the same skillet; cook over medium heat for two minutes, stirring frequently. Add chops. mushrooms, thyme and beer. Reduce heat to medium low; cover and cook 8 to 11 minutes or until chops are no longer pink in center.
In small bowl, combine remaining 2 tbsp of water and flour; blend well. Add to skillet; cook and stir until thickened. Serve mushrooms mixture over chops.
Recipe from Pillsbury’s Fast and Healthy Cookbook