- Prep: 10 min
- Cook Time: 13 min
- Total: 23 min
- Serving: 2 servings
This recipe makes a simple dinner for two that is both delicious and healthy. If you don’t have any vermouth on hand, use unsweetened apple juice, or purée a peeled apple and mix with 2 tablespoons of water instead.
- 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
- 1-1/2 teaspoons extra-virgin olive oil
- 1 medium shallot, minced
- 1-1/2 cups sliced mushrooms (about 4 ounces)
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Spray a large sauté pan or frying pan with cooking spray and heat over medium-high heat.
- Thoroughly sprinkle the pork chops on both sides with salt and pepper and then place in the pan and brown for 3 minutes on each side.
- Transfer the chops to a plate and keep warm by covering with foil.
- Add the oil to the pan and sauté the shallot for 1 minute, then add the mushrooms and sauté for an additional 2 minutes.
- Pour in the vermouth and cook for 30 seconds, then add the mustard, thyme and any juices that have accumulated on the plate with the pork.
- Stir the mixture and cook for 2 minutes, and then evenly spoon the sauce over the pork chops and serve.