Pork Chops:

• 4 boneless center-cut pork chops (5oz each chop)
• 2 medium shallots, thinly sliced
• 1 pound of button mushrooms, sliced
• 2 fresh garlic cloves, thinly sliced
• 1 ½ cups low-sodium beef stock or vegetable broth
•  Cooking spray
• 1 tbsp olive oil
• Black pepper, to taste
• Fresh thyme sprigs, 3

1. Clean and slice mushrooms.
2. Preheat a large sauté pan over medium-high heat.
3. Add mushrooms to the dry pan and cook for about 4 minutes or until caramelized.
4. Slice shallots and garlic and set aside.
5. Remove mushrooms from the pan and set aside.
6. Coat pan with cooking spray, add shallots and garlic, and cook for about 2-3 minutes or until caramelized. Remove and place with mushrooms.
7. Add the pork to the pan and brown both sides, about 5 minutes on each side. Remove the pork and set aside.
8. Add the pork to the pan and brown both sides, about 5 minutes on each side. Remove the pork and set aside.
9. Reduce heat to medium, add the thyme, and allow the stock to reduce to half.
10. Return pork chops to the pan, reduce heat to low. Cover and cook the pork for 5 minutes or until the pork is fully cooked through.
11. Remove pork chops and set aside. Discard thyme stems. Add oil to the pan and stir. Then add mushrooms, shallots, and garlic and stir all together in a pan to make gravy.
12. Top pork chops with gravy. Serves 4.