2 tbsp. olive oil
1 garlic clove, pressed
6 lean pork chops
Flour seasoned with salt & pepper
3 tbsp. tomato paste
1/2 c. dry white wine
1/2 lb. fresh mushrooms, sliced thin
1/2 tsp. thyme

Heat oil in heavy skillet; add garlic. Dredge pork chops in seasoned flour. Add chops to pan and brown on both sides. Pour off excess fat. Combine remaining ingredients and pour over pork chops in pan. Cover and simmer until chops are tender and cooked through, about 20-30 minutes.