pork chops

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

Serves 4

• 4 4 oz boneless pork loin chops
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup chopped onion
• 4 tbsp water
• 2 cups sliced fresh mushrooms
• 1/2 tsp dried thyme leaves
• 1/3 cup beer
• 2 tsp all-purpose flour

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