Boneless Pork Chops With Mushrooms and Thyme

EatingWell

• Ready In: 31 mins
• Serves: 2

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.