1. In a small bowl combine oil, oregano, the 1/4 teaspoon salt and the 1/4 teaspoon pepper. Brush herb mixture onto one side of each chop. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chops to pan. Cook until desired doneness is reached, turning once half-way through cooking time. Allow 9 to 11 minutes for medium-rare doneness (145 F.) to medium doneness (160 F.). Tranfer chops to a serving platter; keep warm. Reserve 1 tablespoon of the drippings in the pan.

2. Stir shallot into drippings in skillet. Cook and stir for 30 seconds. Stir in mushrooms and garlic. Cook and stir about 3 minutes or until mushrooms are tender. Remove from heat; let cool for 30 seconds. Carefully add wine to skillet. Return to heat and bring to a boil. Cook until most of the wine has evaporated. Season mushroom mixture to taste with additional salt and pepper. Spoon mushroom mixture over chops.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.