Boneless Pork Chops with Mushrooms & Thyme

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 2 each 5-ounce boneless, center-cut pork loin chops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 1 each medium shallot
• 1 1/2 cups sliced mushrooms
• 1/2 cup dry vermouth
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh thyme

Instructions:

1. Sprinkle pork chops with salt and pepper. Coat a large skillet with cooking spray and place over medium heat. Add pork chops and cook until browned, 2 to 3 minutes per side. Transfer to plates and keep warm.
2. Swirl oil into the pan, add shallot and cook until soft, about 30 seconds. Add mushrooms and cook until they soften and begin to brown.
3. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened, 1 to 2 minutes more.
4. Spoon the sauce over the pork chops and serve immediately.