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Pork Chops with Mushroom Thyme Sauce

I received an email late last week from a representative at, asking if I'd be interested in a link exchange. They would list my blog on their site, if I would place a link to theirs on my blog. Having never heard of the site, I went over to check it out. I really liked that you could browse recipes on their site, and add them to a weekly menu plan, which would then generate a shopping list. So, I agreed to the link exchange. 

I started my own weekly menu, searching for recipes for proteins I already had in my freezer. I came across a recipe for Pork Chops with Mushroom Thyme Sauce, which was originally published on It sounded delicious, and with 298 calories per serving and 13 grams of fat (4 saturated, 6 monounsaturated), was healthy. 

I substiuted chicken broth in place of the dry vermouth. The suggested substitutions for dry vermouth are white grape juice, white wine vinegar, or non-alcoholic white wine, but I didn't have any of those on hand. I also omitted the Dijon mustard. 

Pork Chops with Mushroom Thyme Sauce
Serves: 2


  • 2 (5-ounce) boneless pork chops, trimmed of fat and pounded to ¼-inch thickness
  • salt
  • pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 ½ cups (about 4 ounces) sliced mushrooms (I used baby bella)
  • ½ cup dry vermouth, white grape juice, or chicken broth
  • 1 teaspoon fresh thyme, chopped
  1. Season the pork chops to taste with salt and pepper. Spray a non-stick saute pan with cooking spray, and place over medium heat. Add the pork chops, and cook until browned on both sides and reach an internal temperature of 140 degrees (they will continue cooking a few more minutes after they are removed from the pan). Tent with foil to keep warm. 
  2. Add the olive oil to the pan, then add the shallots, and saute about 30 seconds. Add the mushrooms, and cook until they turn soft and brown, about two minutes. Add vermouth (or substitute) and cook about fifteen seconds. Stir in the thyme leaves and any juices from the pork. Cook another minute or two until the sauce is thickened and slightly reduced. 
  3. Place pork chops on serving plates, spoon sauce over the chops, and serve. 

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