Instructions: Note 1: Original recipe used dry red wine... we didnt have any so we used white zinfandel
Note 2: Original recipe also used 2 Tbsp tomato paste ... we chose not to use this so I have left it out of the ingredients but put it into the instructions in [].

Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove.

Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in broth, wine, thyme [and tomato paste]. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 - 6 min or until chops are just done. Remove chops; keep warm.

Combine water and cornstarch; add to mixture in skillet. Cook over med heat, stirring constantly, until sauce thickens. Serve over chops.

Serves 2

This is very, very good!!

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