Ingredients

4 5-ounce boneless center-cut pork loin chops, trimmed and pounded to 1/4 inch thick

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tsp olive oil

2 medium shallots, minced (about 4 Tbsp)

2 cups sliced mushrooms

1/2 cup chicken stock

2 tsp dijon mustard

2 tsp chopped fresh thyme

Preparation

  1. 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 - 3 minutes per side. Transfer to serving plate; tent with foil to keep warm.
  2. Swirl oil into the pan, add shallot and cook, stirring until soft, about 30 seconds. Add mushrooms, and cook stirring occasionally, unitl they soften and begin to brown, about 2 minutes. Add stock and cook for 15 second. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the suace is thickened and slightly reduced, 1 - 2 minutes more. Spoon the sauce over the pork chops and serve immediately.