Shelly's Recipe

PORK CHOPS WITH MUSHROOMS AND THYME

Category: Pork - Chops and Steaks

4 boneless, center-cut pork loin chops
1/4 tsp salt and pepper
1 tsp extra-virgin olive oil
1 medium shallot or 1/3 cup chopped onion
2 cups sliced mushrooms
1/2 cup dry vermouth or beer
1 tsp Dijon mustard and chopped fresh thyme
2 tsp flour

Sprinkle pork chops with salt and pepper. 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. Remove from skillet; cover and keep warm.

Swirl oil into the pan, add shallot cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and return pork. Reduce heat to medium-low; cover and cook 8 to 11 minutes or until chops are no longer pine in center.

In a small bowl, combine 2 tbsp and flour; blend well. Add to skillet; cook and stir until thickened. Serve chops topped with mushroom mixture. Serves 4