"I got this recipe out Cooking Light. We found it delightful!"
all-purpose flour, divided
4 (453.59 g)
boneless center cut pork chops
( about 1/2 in. thick)
( about 2)
bottled minced garlic
1 (226.79 g) package
chopped fresh thyme
59.14 ml marsala wine or 59.14 ml
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.