Ingredients

Instructions

  1. Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
  2. Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
  3. Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
  4. Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
  5. Add mushrooms to skillet and cook over med-high heat until softened.
  6. Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
  7. Spoon sauce over pork chops and serve.