Ingredients for 2 servings:
1. 2 (5 ounce) boneless center cut pork chops, trimmed and pounded to 1/4 inch thick
2. 1/4 teaspoon salt
3. 1/4 teaspoon fresh ground black pepper
4. 1 teaspoon extra virgin olive oil
5. 1 medium shallot, minced
6. 1 1/2 cups sliced mushrooms
7. 1/2 cup dry vermouth
8. 1 teaspoon Dijon mustard
9. 1 teaspoon chopped fresh thyme
Directions:
1. Sprinkle pork chops with salt and pepper.
2. Coat a big nonstick skillet with cooking spray; place over medium heat.
3. Add in the pork chops; cook until browned on both sides and cooked through, 2-3 minutes per side.
4. Transfer to 2 serving plates; tent with foil to keep warm.
5. Swirl the oil in the pan; add in shallot; cook, stirring, until soft, about 30 seconds.
6. Add in mushrooms; cook, stirring occasionally, until they soften and begin to brown, about 2 minutes.
7. Add in vermouth and cook 15 seconds.
8. 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.
9. Spoon sauce over chops and serve.