Mushroom Porkchops

In a large skillet, heat olive oil. Season chops with salt and pepper. When skillet is hot, sear chops for 5 minutes on each side. Remove chops from pan and hold in a warm oven. Reduce the heat on stove to medium, and saute mushrooms until soft ( about 5 minutes). Add wine and thyme, stir to loosen the browned bits on the bottom of the pan and let the mixture come to boil. Boil gently until wine is reduced by half. Whisk in mushroom soup and add pork chops with juice back into pan. Heat until warm. Top with chopped fresh parsley. Serves 8.