Boneless Pork Chops With Mushrooms And Thyme - cooking recipe

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

Preparation

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.