Ingredients
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
Butter noodles, (optional)
fresh parsley, (optional)
Cooking Directions
Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops 1-2 minuters per side. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. 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. Season with salt and pepper.
Serve with buttered noodles, garnished with parsley, if desired.
Serves 4.