2 pork loin chops, cut 1/2 inch thick, about 1 1/2 lb.
1 tbsp. cooking oil
Salt
Pepper
1/2 c. sliced mushrooms
2 tbsp. chopped onion
1/2 c. chicken broth
1 tsp. dry sherry (optional)
1/4 tsp. dried thyme, crushed
1/8 tsp. salt
2 tbsp. cold water
1 tbsp. all purpose flour
1 tbsp. parsley

In a 10 inch skillet brown pork chops on both side in hot cooking oil. Remove and sprinkle the chops with salt and pepper; set aside. Add mushrooms and onion to drippings in skillet and cook until onion is tender but not brown. Add chicken broth, sherry (if desired), thyme, the 1/8 teaspoon salt, and the chops to the skillet. Cover and simmer the meat for 35-40 minutes. Transfer the chops to a serving platter, reserving juices; keep chops warm.

For mushroom gravy, spoon fat from juices. Add water, if necessary, to the juices to measure 1/2 cup liquid. Combine the 2 tablespoons cold water and flour. Stir into juices in skillet; add the 1 tablespoon parsley. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon gravy over pork chops.