Quick-Cooked Pork Chops in Mustard Mushroom Sauce

Quick-Cooked Pork Chops in Mustard Mushroom Sauce
3 teaspoons olive oil, divided
1/4 cup minced onion
1 garlic cove, mashed and minced
4 white button mushrooms, sliced thin
1/2 cup dry white wine or dry vermouth
1/4 cup fat-free sour cream
Pinch of dried thyme, crumbled
1 teaspoon salt, divided
1/2 teaspoon fresh-ground black pepper
1 teaspoon coarse mustard
4 1/2-inch thick lean, loin or rib pork chops trimmed of all visible fat
Add 2 teaspoons of the oil to a small saucepan and place over medium heat until the oil is hot. Add the onion and cook, stirring, for 3 to 4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the mushrooms; raise the heat to medium-high and cook, stirring, until the liquid the mushrooms give off evaporates.
Add the wine or vermouth and boil until the liquid is reduced to about 2 tablespoons. Stir in the sour cream, thyme, some of the salt and the pepper and simmer until the sauce thickens. Stir in the mustard and keep the sauce warm over very low heat.
Carefully trim all the visible fat off the pork chops, pat dry with paper towels and season with the remaining salt. Heat the remaining teaspoon of oil in a large nonstick skillet over medium to medium-high heat. Add the pork chops and sauté until golden, about 3 minutes per side, until just cooked through. Serve immediately; spooning equal amounts of sauce over each.
Serves four.
Nutrition values per serving: 298 calories (38.1 percent from fat), 12.6 g fat (3.8 g saturated fat), 5.5 g carbohydrates, 0.5 g fiber, 32 g protein, 95 mg cholesterol, 628 mg sodium.