vermouth mushroom pork chops
Diabetic-Friendly, Recipes

Healthy Vermouth & Mushroom Pork Chops


I don’t do pork chops well.  They end up dry and tough.  Until this recipe.  And, best of all, this one’s even healthy!

After making it just a couple times now, this Eating Well recipe has already become a favorite dinner dish for my husband and me.  It is quite easy and quick, extremely tasty, and is even healthy (8 Weight Watchers points per serving, using 4-ounce chops instead of 5-ounce).  The vermouth and oil are really the only substantial calories in this dish.  This dish tastes even better accompanied by grilled asparagus, and if you want a starch on the side, try wild rice or whole wheat couscous with onions, mushroom, and garlic.

Vermouth Mushroom Pork Chops 1
Brown pork chops coated with salt and pepper in cooking spray.
Vermouth Mushroom Pork Chops 2
Add mushrooms to the shallot and olive oil mixture.
Vermouth Mushroom Pork Chops 3
Add vermouth, mushroom, thyme, and any leftover juices from the chops.
Vermouth Mushroom Pork Chops 4
Cook until sauce is thickened.
Healthy Vermouth & Mushroom Pork Chops
Weight Watchers Info: 4 Points Plus per serving. Carbohydrates: 5g per serving.
Recipe type: Main Course
Serves: 2
  • 2 4-ounce boneless, center-cut pork loin chops, trimmed and pounded to ¼ inch thick*
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, minced
  • 1-1/2 cups sliced mushrooms, (about 4 ounces)
  • ½ cup dry vermouth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme
  1. Sprinkle pork chops with salt and pepper.
  2. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side.
  3. Transfer to 2 serving plates; tent with foil to keep warm.
  4. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds.
  5. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
  6. Add vermouth and cook for 15 seconds.
  7. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more.
  8. Spoon the sauce over the pork chops and serve immediately.
*To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until ¼ inch thick.
Nutrition Information
Serving size: 1 chop + ½ sauce Calories: 227 Fat: 4g Saturated fat: 1g Trans fat: 0g Carbohydrates: 5g Sugar: 2g Sodium: 417mg Fiber: 1g Protein: 25g Cholesterol: 62mg


  1. This looks delicious! Great for a mid-week dinner. Might have to try it this week. [K]

    P.S. LOVE the new blog look, too! I am switching to Thesis myself… as soon as I can sit down long enough to do it.

  2. It's a great weeknight meal, quick, yet doesn't taste like a quick effort.

    And thanks, I do like the Thesis theme framework. Easy enough for beginners, yet offers enough customization options for developers. I finally broke down and bought a developers license, and have moved 4 of my 5 blogs over to it during the past month.

Leave a Comment, Question, or Suggestion!