PORK CHOPS MARSALA

Photo by millie s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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