Pork Chops Marsala With Asparagus

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.