PORK CHOPS MARSALA

By SAEGERMA

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

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