This is another very good recipe from Eating Well. Not only is it simple and quick, it is also good for you. The chicken soup I made the other day had Dan declaring it the best chicken soup he had ever eaten. It's always great to such wonderful praise for something so simple.
Boneless Pork Chops w/Mushrooms and Thyme
2 5-oz. boneless, center-cut pork loin chops, trimmed and pounded to 1/4" thick
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms
1/2 cup dry vermouth
1 tsp. Dijon mustard
1 tsp. 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 chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to a plate; tent with foil to keep warm.
Swirl oil in 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 and cook 15 seconds. Stir in mustard and 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 chops and serve immediately.
350 cal., 16 g fat, 83 mg cholesterol, 4 g carbs, 31 g protein, 1 g fiber, 420 mg sodium