Ingredients

  • 6 tablespoons flour
  • 4 4 ounce boneless pork chops (about 2 pounds)
  • cooking spray
  • ⅓ cup minced shallots
  • 2 teaspoons minced garlic
  • 8 ounces sliced mushrooms
  • 2 teaspoons fresh thyme, chopped
  • 1 cup chicken broth
  • ¼ cup Marsala wine
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Directions

1. Heat a large nonstick skillet over medium high heat. Place 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 brown and remove.
2. Add shallots, garlic, and mushrooms to pan; saute 3 minutes. Add remaining 2 tablespoon flour and thyme to pan, cook one 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.
3. Return pork to pan; cook 2 minutes, turning to coat. Sprinkle with salt and pepper. Serves four.

Source

Servings/Yield