Recipe by CarolAT
These pork chops have restaurant-style richness minus the fat and calories. A lush but light wine sauce tops lean chops. I flound this recipe in a Good Housekeeping magazine.
- 4 boneless pork loin chops, 1/2 inch thick, trimmed of fat
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 teaspoons olive oil
- 1 (10 ounce) package white mushrooms, sliced
- 1 large shallot, chopped (about 1/4 cup)
- 1⁄2 teaspoon dried thyme
- 1 lb fresh asparagus, ends trimmed
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄3 cup marsala wine
Directions See How It's Made
- Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- In 12-inch non-stick 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 the 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.