Saturday, February 14, 2009
• 4 (4-ounce) boneless pork loin chops, trimmed of fat
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper
• 3 teaspoon(s) olive oil
• 1 package(s) (10-ounce) sliced cremini or white mushrooms
• 1 large shallot, chopped
• 1/2 teaspoon(s) dried thyme or 1 1/2 teaspoon fresh thyme leaves
• 1 pound(s) asparagus, ends trimmed
• 1/2 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) Marsala wine
1. Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
2. In 12-inch nonstick 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 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 and, if you like, rice
Review: I didn't have asparagus so I left it out of this recipe. Overall it was a good recipe. I think next time I make this I'll add the pork back into the skillet and allow it to simmer with the wine sauce for a bit so that the pork can absorb some of the flavor.
I served the pork chops with pasta. I simply boiled a package of bow tie pasta and then heated some olive oil and a tablespoon of Parmesan cheese and drizzled over the pasta. Light and simple!