Pork Chops marsala

Pork Chops marsala

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    4-ounce) boneless pork loin chops, trimmed of fat

  • ½

    teaspoon(s)salt

  • ¼

    teaspoon(s)ground black pepper

  • 3

    teaspoon(s)olive oil

  • 1

    package(s)(10-ounce) sliced cremini or white mushrooms

  • 1

    large shallot, chopped

  • ½

    teaspoon(s) dried thyme or 1½ teaspoon fresh thyme leaves

  • 1

    pound(s)asparagus, ends trimmed

  • ½

    cup(s)reduced-sodium chicken broth

  • cup(s)Marsala wine

Directions

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.


Nutrition

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