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|4||pork chops, boneless, 3/4 inch thick|
|1/2||cup green onions, chopped|
|2||cloves minced garlic|
|8||ounces fresh mushrooms, sliced|
|1/2||teaspoon dried thyme|
|salt and pepper, to taste|
|fresh parsley, minced|
Lightly flour both sides of chops. Melt butter in
non-stick skillet over medium-high heat until foaming.
Brown chops quickly on both sides. Remove, reserve
pan drippings, add green onion, garlic, mushrooms
and thyme and saute an additional minute.
Return chops to skillet, add beer; bring to a
boil. Reduce heat, cover, and simmer 7 to 8
minutes. Season with salt and pepper.
Garnish with parsley, if desired.