Pork Chops Marsala With Asparagus

Total Time
30mins
Prep 0 mins
Cook 30 mins

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.

Ingredients Nutrition

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 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.
  3. 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.
  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.

Reviews

(4)
Most Helpful

Easy to make. Great tasting as written. Agree with the other reviews that it can be adjusted, if desired.

DT2 July 10, 2011

My partner and I enjoyed these very much! I doubled the sauce ingredients and allowed it to reduce by half before thickening it with corn starch mixed with water. Served over couscous. To tenderize the butterfly chops, I pounded them to 1/4" thickness. You could also purchase pork cutlets that have been run through a tenderizer by your butcher. Wonderful meal Carol!

Chef-Boy-I-Be Illinois April 10, 2008

Made this for dinner last night and it just ok. I do think that it needs a little more spice like garlic, sauce needs to be a tad thicker and the pork does need to cook to be tender.

lennysbabe April 06, 2008

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