Menu Enter a recipe name, ingredient, keyword...

Pork Chops marsala

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 4 4-ounce) boneless pork loin chops, trimmed of fat
  • 1/2 teaspoon(s)salt
  • 1/4 teaspoon(s)ground black pepper
  • 3 teaspoon(s)olive oil
  • 1 package(s)(10-ounce) sliced cremini or white mushrooms
  • 1 large shallot, chopped
  • 1/2 teaspoon(s) dried thyme or 1 1/2 teaspoon fresh thyme leaves
  • 1 pound(s)asparagus, ends trimmed
  • 1/2 cup(s)reduced-sodium chicken broth
  • 1/3 cup(s)Marsala wine

Details

Preparation

Step 1

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.


You'll also love

Review this recipe

Slow Cooker Curried Pork Chops Grilled Pork Chops with Scallions, Garlic & Herbs