Pork Chops with Mushrooms and Thyme

2 boneless pork chops about 1/4 inch thick)
salt and pepper to taste
1 tsp extra virgin olive oil
4 scallions
1 1/2 c sliced baby bella mushrooms
1/2 c dry vermouth
1 tsp dijon mustard
1 tsp thyme

1. Season pork chops with salt and pepper
2. Place greased skillet over medium heat
3. Add pork chops and cook until cooked through and brown on both sides
4. Transfer pork to plates
5. Put oil and scallions in skillet and cook briefly
6. Add vermouth
7. Stir in mustard, thyme and any juices accumulated from the pork
8. Cook until sauce is thickened and slightly reduced
9. Spoon sauce over pork.

NOTES: This also made excellent leftovers. I served it was barley, but it would be good with any kind of grain.

Adapted from : Healthy in a Hurry