Pork Chops Marsala

By Kplmrm

Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Nutritional Information

Calories:
242 (25% from fat)
Fat:
6.8g (sat 2.5g,mono 2.9g,poly 0.6g)
Protein:
27g
Carbohydrate:
15.4g
Fiber:
1.1g
Cholesterol:
67mg
Iron:
2.1mg
Sodium:
299mg
Calcium:
44mg

Ingredients

• 6 tablespoons all-purpose flour, divided
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• Cooking spray
• 1/3 cup minced shallots (about 2)
• 2 teaspoons bottled minced garlic
• 1 (8-ounce) package presliced mushrooms
• 2 teaspoons chopped fresh thyme
• 1 cup fat-free, less-sodium chicken broth
• 1/4 cup Marsala wine or dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.