Smothered Pork Chops in Mushroom Gravy

A quick, easy, relatively healthy take on a southern classic. I was craving something with gravy so I improvised this dish last night. If you don't have lemon thyme, you can substitute any herb you like. I served with mashed potatoes and green beans.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  teaspoons olive oil
• 4  boneless pork chops, excess fat trimmed
• 2  tablespoons flour
•  salt and pepper
• 1  cup dry white wine (not cooking wine)
• 1  cup reduced-sodium chicken broth
• 5  ounces button mushrooms, sliced
• 1⁄2 small onion, finely chopped
• 1  garlic clove, minced
• 2 -3  leaves  lemon thyme, minced

Directions

1. Combine flour with salt and pepper to taste in a zip top bag. Dredge pork chops and shake off excess flour.
2. Heat olive oil, and sear pork for 2-3 minutes on each side. Remove from pan and place on a plate to rest.
3. Deglaze the pan with wine and scrape up any brown bits at the bottom. Add remaining ingredients and bring to a simmer. Return pork to pan with any accumulated juices.
4. If the gravy is too thin, you can add a small amount of the dredging flour to thicken.
5. Simmer until gravy has reduced.