Servings: 2 / Time: 25 minutes
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4-inch-thick
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms (about 4 ounces)
- 1/2 cup dry vermouth (if desired or omit)
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth if desired and cook for 15 seconds or omit.
- Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Nutritional Facts – Calories: 298 / Total Fat: 13g / Sat Fat: 4g / Carbohydrates: 4g / Dietary Fiber: 1g / Sugar: 0g / Protein: 26g / Sodium: 382mg / Cholesterol: 77mg