Ingredients
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2 (5 ounce) boneless center cut pork chops, trimmed and pounded to 1/4 inch thick
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 teaspoon extra virgin olive oil
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1 1/2 cups sliced mushrooms
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1/2 cup dry vermouth
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1 teaspoon Dijon mustard
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1 teaspoon chopped fresh thyme
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1 medium shallot, minced
Instructions
- 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.