• 4 New York pork chops (top loin, 1 1/2-inch thick)
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 4 ounces mushrooms (sliced)
  • 1/2 teaspoon thyme
  • 8 ounces beer


  1. Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown 2-3 minutes both sides. Remove. Add mushrooms and thyme to pan and saute for one minute. Return chops to skillet, add beer; bring to boil. Cover and simmer 12-15 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  2. Serves 4.
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