- 4 boneless pork chops, 1 1/2 inches thick
- 1 tablespoon butter
- 4 ounces mushrooms, sliced
- 1/2 teaspoon thyme
- 8 fluid ounces Aspen Edge low carb beer
- Melt butter in heavy skillet over medium-high heat and quickly brown pork chops on both sides. Remove.
- Add mushrooms and thyme to pan and saute about 2 minutes allowing the mushrooms to soak up the butter. Return chops to skillet, add beer; bring to a boil. Cover and reduce heat to lowest setting and simmer 15 minutes.
- Spoon out the mushrooms (with a bit of liquid) to serve over the chops.