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Parmesan-Thyme Pork Chops with Mushrooms

  • Yield: 4 1x


  • 2 large bone-in pork chops
  • 3 cloves garlic (minced)
  • 1/2 medium onion (cut in long slices)
  • 6 oz mushrooms (quartered)
  • 1/4 cup all-purpose flour
  • 4 tbs ghee or olive oil
  • 1 tbs fresh thyme leaves
  • 1 tbs soy sauce
  • 1 tbs rice vinegar
  • 1/2 cup veggie broth
  • to taste salt and pepper
  • 2/3 cup Parmesan cheese (shredded)


  1. Dredge pork chops in flour, salt & pepper.
  2. Add 2 tbsp ghee to a large, heavy skillet and heat over high heat until very hot.
  3. Sear the pork chops on both sides until browning.
  4. Reduce heat to medium and add the garlic, onions, and thyme.
  5. Cook until the onions are soft--about 3-4 minutes.
  6. Add the mushrooms and cook about 5 minutes, until mushrooms have released their fluid.
  7. Add the soy sauce, rice vinegar, and broth.
  8. Cover and cook about 6-7 minutes.
  9. Turn heat down to medium-low and add parmesan cheese. Cover and cook until cheese is melted.
  10. Serve immediately


Source: Sherry Scott

  • Category: Main Dish


  • Serving Size: 1/2 chop
  • Calories: 536
  • Fat: 28.12 g
  • Carbohydrates: 44.99 g
  • Protein: 30.58 g
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