Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops 1-2 minutes per side. Remove chops and 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 until to 145-160 degrees F internal – about 5. Season with Tony’s Poultry & Pork Seasoning, or salt and pepper.
Serve with buttered noodles, garnished with parsley, if desired.
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