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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
Directions
- Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- 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.
- 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.
- 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.
- 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.
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