Categories: EatingWell, Main Dish, Pork

Ingredients

• 2 (5 ounce) boneless center cut pork chops, trimmed and pounded to 1/4 inch thick
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon extra virgin olive oil
• 1 medium shallot, minced
• 1 1/2 cups sliced mushrooms
• 1/2 cup dry vermouth
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme

Directions

1. Sprinkle pork chops with salt and pepper.

2. Coat a big nonstick skillet with cooking spray; place over medium heat.

3. Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.

4. Transfer to 2 serving plates; tent with foil to keep warm.

5. Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.

6. Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.

7. Add in vermouth and cook 15 seconds.

8. Stir in mustard, thyme, and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1-2 minutes.

9. Spoon sauce over chops and serve.

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