Pork Chops with
Vermouth and Mushroom Pan Sauce
An elegant dish of pork chops simmered in vermouth, topped with Swiss cheese and served with a mushroom pan sauce.
1/2 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 pork chops
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup vermouth - divided use
6 ounces Swiss cheese, cut into 6 slices
1/2 pound mushrooms, sliced
- Combine flour, thyme, salt and pepper in a shallow pan. Dredge pork chops in flour until evenly coated; shake off excess.
- Heat a large skillet over medium-high heat. Add butter and oil. When hot, but not smoking, add pork chops and brown on both sides, about 4 minutes. Add half the vermouth, cover, reduce heat and cook pork chops until thoroughly cooked, about 4 more minutes. Remove pork chops to a platter, top with Swiss cheese and cover to hold warm and melt cheese.
- Add mushrooms to skillet and cook over medium-high heat until softened, about 4 minutes.
- Add remaining vermouth, scraping any browned bits off the bottom, and cook until sauce is slightly reduced. Serve pork chops warm over a pool of sauce.
Makes 6 servings.