Recipe by jkoch960
I got this recipe out Cooking Light. We found it delightful!
Top Review by Jared H.
Very good recipe. I swapped the fresh thyme for some dried italian herbs and added the salt and pepper with the herbs and flour. This recipe allows for simple substations, I like that. Next time I'll up the amount of marsala and add heavy cream as I read a few others have done. We served ours on a bed of zuchinni "noodles" that we made with our Veggetti...they were a great option if you're trying to cut back on carbs and/or calories.
- 88.74 ml all-purpose flour, divided
- 4 (453.59 g) boneless center cut pork chops (about 1/2 in. thick)
- 78.07 ml minced shallot (about 2)
- 9.85 ml bottled minced garlic
- 226.79 g package sliced mushrooms
- 9.85 ml chopped fresh thyme
- 236.59 ml chicken broth
- 59.14 ml marsala wine or 59.14 ml dry sherry
- 1.23 ml salt
- 1.23 ml black pepper
Directions See How It's Made
- Heat a large nonstick skillet over medium-high heat. Place a 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 mushroooms to pan; saute 3 minutes or until moisture evaporates. Add remaining 2 tblsp. 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.
- Serve with mashed potatoes. Garnish with thyme sprigs, if desired.