Created by lazyme on March 13, 2015
Step 1: In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
Step 2: Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
Step 3: Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
Step 4: Add the vinegar and boil the mixture until the liquid is evaporated.
Step 5: Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
Step 6: Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
Step 7: Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.