Pork Chops Marsala

By gilligan1963

Ingredients

• 4 boneless pork loin chops, 1/2 in. thick (4 oz. each), trimmed of fat
• 3 tsp olive oil
• 1 pkg. (10 oz.) sliced cremini or white mushrooms
• 1 lg. shallot, chopped (1/4 cup)
• 1/2 tsp. dried thyme or 1 1/2 tsp fresh thyme leaves
• 1 lb. asparagus, ends trimmed
• 1/2 cup reduced sodium chicken broth
• 1/3 cup marsala wine

Details

Servings 40

Preparation

Step 1

Evenly season pork chops, on both sides, with 1/2 tsp salt and 1/4 tsp black pepper.

In 12-inch skillet, heat 2 tsp 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 Tbsp 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 platter and top with wine sauce.