1/2 c. all-purpose flour
1/2 tsp. dried whole thyme
1/2 tsp. salt
1/4 tsp. pepper
6 (1" thick) pork chops
2 tbsp. butter
2 tbsp. vegetable oil
1 c. dry vermouth
1/2 lb. fresh mushrooms, sliced
6 (1 oz.) slices Swiss cheese

Combine first 4 ingredients. Dredge pork chops in flour mixture. Heat butter and oil in an electric skillet over medium heat. Brown pork chops on both sides; drain off pan drippings. Add vermouth; cover, reduce heat and simmer 25 minutes. Add mushrooms; cover and simmer an additional 20 minutes. Turn off heat; top each pork chops with a slice of cheese. Cover and let stand until cheese melts. Yield: 6 servings.