I can't remember where this recipe came from. It was in the back of my recipe box so I knew it was time to make it again. It's an easy meal to make and they were delicious paired with mashed potatoes and carrots.
Octoberfest Pork with Mushrooms
4 (4oz.) boneless pork chops
1/4 t. salt
1/4 t. pepper
1/3 c. onion, chopped
4 T. water
2 c. sliced fresh mushrooms
1/4 t. dried thyme leaves
1/3 c. beer
2 t. 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 2 T. of the water to same skillet, cook over medium heat for 2 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 T. water and flour; blend well. Add to skillet; cook and stir until thickened. Serve mushroom mixture over chops.