Recipe: Pork Chops Marsala

PORK CHOPS MARSALA

6 tablespoons all-purpose flour, divided use
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8 ounce) package pre-sliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Merlot or Marsala wine
1/4 teaspoon salt
1/4 teaspoon black pepper

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 browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; saute 3 minutes or until moisture evaporates.

Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 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.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Makes 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
Source: Cooking Light magazine