Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.

Makes 2 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon 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

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 2 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 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 minutes more. Spoon the sauce over the pork chops and serve immediately.

NUTRITION INFORMATION: Per serving: 350 calories; 16 g fat (5 g sat, 8 g mono); 83 mg cholesterol; 4 g carbohydrate; 31 g protein; 1 g fiber; 420 mg sodium; 582 mg potassium.
Nutrition bonus: Selenium (71% daily value); Potassium (17% dv), Zinc (17% dv).

TIP: Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.

Very good recipe. I forgot to pound the pork though so I presume the meat would have been more tender if I would have done that. But that's nothing wrong with the recipe, just my cooking! :) I also didn't put in the shallots because I didn't have any, and I substituted apple juice for the vermouth.

, Wausau, Wi

It didn't have much flavor, but I might try it again because it was so easy. If I do, I'll add more Dijon. I'll also dip the chops in flour. Mine didn't brown. It might help thicken the sauce a bit, too.

, Pflugerville, Tx

This dish is rather easy. However, it's also rather bland. Perhaps I will try adding a bit more dijon and thyme.

Anonymous, Phoenix, AZ

Excellent recipe. By the way for weight watchers, it comes out to 8pts per serving.

Chris, Essex, MA

I thought it was delicious - not bland at all. I used thicker chops and let them sit out to warm before cooking. Takes a little longer but worth it. I also used more oil and vermouth than the recipe states. More fattening but, hell, it tasted better!!

Josh, Oklahoma City, OK

Awesome. I felt like a professional chef.

Susie, Lubbock, TX