Pork Chops Marsala

By SapphireBlu957

Restaurant-style richness minus the fat and calories: A lush but light wine sauce tops lean chops. Mushrooms deliver cancer-fighting selenium, while asparagus is rich in potassium.

Nutritional Information
(per serving)
Calories 230
Total Fat 9g
Saturated Fat 2g
Cholesterol 67mg
Sodium 460mg
Total Carbohydrate 6g
Dietary Fiber 3g
Sugars --
Protein 29g
Calcium --

Ingredients

• 4 * 4 (4-ounce) boneless pork loin chops, trimmed of fat
• 1/2 * 1/2 teaspoon(s) salt
• 1/4 * 1/4 teaspoon(s) ground black pepper
• 3 * 3 teaspoon(s) olive oil
• 1 * 1 package(s) (10-ounce) sliced cremini or white mushrooms
• 1 * 1 large shallot, chopped
• 1/2 * 1/2 teaspoon(s) dried thyme or 1 1/2 teaspoon fresh thyme leaves
• 1 * 1 pound(s) asparagus, ends trimmed
• 1/2 * 1/2 cup(s) reduced-sodium chicken broth
• 1/3 * 1/3 cup(s) Marsala wine

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

# Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
# In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter; keep warm.
# In same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
# Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
# Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus and, if you like, rice.


Nutritional information is based on one serving without rice.