Pork Chops with Mushrooms and Thyme

I made this recipe one night last week and it was really good. Dan said it was even better left over.

Pork Chops with Mushrooms and Thyme

2 5-oz boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms
1/2 cup dry vermouth (I substituted unsweetened apple juice)
1 tsp Dijon mustard
1 tsp chopped fresh thyme

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 to 3 minutes per side. Transfer to serving plates; 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, until they soften and begin to brown, about 2 minutes. Add vermouth (apple juice) and cook for 15 seconds. 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 more minutes. Spoon the sauce over the pork chops and serve immediately.

I served it with garlic mashed potatoes and steamed broccoli. Next time I'm going to use chicken breasts instead of pork.