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PORK CHOPS MARSALA

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Ingredients

  • 4 BONELESS PORK CHOP 1/2 INCHTHICK
  • 3 TSP OLIVE OIL
  • 1 PKG CRIMINI MUSHROOMS
  • 1 LARGE SHALLOT CHOPPED
  • 1/2 TSP DRIED THYME
  • 1 LB ASPARAGUS ENDS TRIMMED
  • 1/2 CUP CHICKEN BROTH
  • 1/2 CUP MARSALA WINE

Details

Servings 4

Preparation

Step 1

EVENLY SEASON PORK ON BOTH SIDES WITH SALT & PEPPER IN A NONSTICK SKILLET HEAT 2 TSP OIL ON MEDIUM 1 MIN ADD CHOPS AND COOK 6 MIN OR UNTIL BROWNED ON OUTSIDE AND STILL SLIGHTLY PINK IN CENTER TRANSFER CHOPS TO PLATTER KEEP WARM IN THE SAME SKILLET HEAT REMAINING OIL 1 MIN ADD MUSHROOMS SHALLOT & THYME AND COOK UNTIL MUSHROOMS ARE BROWNED AND COOKED PLACE ASPARAGUS IN GLASS PIE PLATE WITH 2 TBL WATER COVER AND COOK IN MICROWAVE ON HIGH FOR 3 -31/2 MIN UNTIL FORK TENDER ADD BROTH & WINE TO MUSHROOM MIXTURE AND COOK 2 MIN PLACE CHOPS ON PLATES TOP WITH WINE SAUCE AND SERVE WITH ASPARAGUS

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