Directions

1. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat 1 minute or until hot. Add chops; cook 3 to 4 minutes per side or until lightly browned. Remove from pan; cover and set aside.
2. Add remaining 1 teaspoon oil to skillet. Add mushrooms, shallot, Worcestershire, garlic, thyme and pepper. Cook 5 to 8 minutes or until mushrooms are softened. Stir in broth.
3. In a small bowl combine cornstarch with 1 tablespoon water. Stir into skillet; cook 3 to 5 minutes or until thickened. Stir in sour cream.
4. Return chops to skillet; cook 1 to 2 minutes or until heated through. Place chops on a serving platter; spoon mushrooms and gravy on chops, and serve.