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.