pork chops


• 4 Tbs. all-purpose flour, divided
• 4 4-oz. boneless, center-cut loin pork chops
• Cooking spray
• 1/3 c. minced shallots (about 2)
• 2 tsp. minced garlic
• 2 tsp. fresh thyme, chopped
• 1/4 c. Red Apple Balsamic Vinegar
• 1/4 tsp. Sel Gris sea salt
• 1/4 tsp. black pepper
• 1 8-oz. package pre-sliced mushrooms

Preparation: Heat a large, non stick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan. Add shallots, garlic and mushrooms to pan, sauté 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. Stir in vinegar, and bring to boil. Reduce heat and cook until reduced to 1/2 cup (apprx. 5 minutes), stirring until smooth. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper. *an original Carter & Cavero recipe adaptation from old town oil.