4 boneless pork loin chops, 1/2" thick (4 oz. each), trimmed of fat
Salt and freshly ground pepper
3 teaspoons olive oil, divided
1 package (8-10 oz.) sliced cremini or white mushrooms
1 large shallot, chopped (1/4 cup)
1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
1/2 cup chicken broth
1/3 cup Marsala wine
1 teaspoon cornstarch
Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
In a 12-inch skillet (the recipe suggested nonstick), 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 a 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. Add broth and wine to mushroom mixture; cook 2 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.
Serve with asparagus or steamed green beans, maybe a side salad and rice.
*A quick way to cook asparagus: Place 1 pound of asparagus in a glass pie plate with 2 Tablespoons water; cover tightly with plastic wrap and cook in microwave on High 3 to 3-1/2 minutes or until fork tender.
Hope you like it!