Fall is my favorite time of year. I love wearing jeans and sweatshirts, sleeping with the windows open and enjoying pumpkin flavored coffee.
I also love being able to cook and bake in the kitchen without sweating to death. After the summer we all had to endure, I hope Mother Nature rewards us with a long, cool fall.
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
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.
Source: Pillsbury’s Fast and Healthy Cookbook
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