Pork Chops In A Vermouth Mushroom Sauce

• 6 pork chops
• 1/2 cup flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup vermouth, divided in half
• 6 slices swiss cheese
• 1/2 lb sliced mushrooms

1. Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
2. Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
3. Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
4. Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
5. Add mushrooms to skillet and cook over med-high heat until softened.
6. Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
7. Spoon sauce over pork chops and serve.

pork chops, flour, thyme, salt, pepper, butter, olive oil, swiss cheese, mushrooms

Taken from www.food.com/recipe/pork-chops-in-a-vermouth-mushroom-sauce-192214 (may not work)