Recipe by ratherbeswimmin'
Top Review by nuts about music
This is an awesome recipe! Because I had no vermouth, shallots or Dijon mustard on hand, I replaced the shallots with chopped vadalia onion, the dry vermouth with rice flavored cooking wine, and the Dijon mustard with brown mustard and honey. My family and I absolutely love this recipe, and it's easy to make. What more could you ask for in a recipe? It's going into my cookbook.
- 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 See How It's Made
- Sprinkle pork chops with salt and pepper.
- Coat a big nonstick skillet with cooking spray; place over medium heat.
- Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
- Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
- Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
- Add in vermouth and cook 15 seconds.
- 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.
- Spoon sauce over chops and serve.