A delightful dish featuring tender pork chops paired with a rich mushroom and thyme sauce.
Season the pork chops with a sprinkle of salt and pepper on both sides.
Let the pork chops sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat a nonstick skillet over medium heat and add a tablespoon of olive oil.
Ensure the skillet is hot before adding the pork chops to achieve a good sear.
Place the pork chops in the skillet and cook until browned and cooked through, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Transfer the pork chops to a plate and cover with foil to keep warm.
Resting the pork chops helps retain their juices.
Add the remaining olive oil to the skillet, followed by the shallots. Sauté until softened, about 1 minute.
Stir frequently to prevent the shallots from burning.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 3 minutes.
Use a wooden spoon to stir the mushrooms for even cooking.
Pour in the vermouth and let it simmer for 30 seconds to reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Stir in the mustard and thyme, mixing well to combine.
Adjust the seasoning with salt and pepper if needed.
Return the pork chops to the skillet and spoon the sauce over them. Serve warm.
Garnish with additional thyme sprigs for presentation.
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