Try this quick and easy recipe for a weekday meal. Serve with noodles and a crisp mixed green salad.


  • 4 boneless ribeye (rib) pork chops (about 1/2-inch thick)
  • 2 tablespoons flour
  • 1 teaspoon butter
  • 1/2 cup green onion (chopped)
  • 2 cloves garlic (minced)
  • 8 ounces mushrooms (sliced)
  • 1/2 teaspoon thyme
  • 8 ounces beer (room temperature)
  • salt
  • black pepper (freshly ground)
  • buttered noodles (optional)
  • fresh parsley (optional)


  1. Lightly flour chops.
  2. Melt butter in nonstick skillet over medium-high heat until foaming.
  3. Brown chops 1-2 minutes per side. Remove, reserve.
  4. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft.
  5. Return chops to skillet, add beer; bring to a boil.
  6. Reduce heat, cover and simmer 6-7 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  7. Season with salt and pepper.
  8. Serve with buttered noodles, garnished with parsley, if desired.
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