4-ounce) boneless pork loin chops, trimmed of fat
teaspoon(s)ground black pepper
package(s)(10-ounce) sliced cremini or white mushrooms
large shallot, chopped
teaspoon(s) dried thyme or 1½ teaspoon fresh thyme leaves
pound(s)asparagus, ends trimmed
cup(s)reduced-sodium chicken broth
Directions 1.Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. 2.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. 3.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. 4.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. 5.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.