Another recipe from Laura.
Pork Chops Marsala
4 boneless pork loin chops, ½-inh thick (4 oz. each), trimmed of fat
3 tsp. olive oil
1 package (10 oz.) sliced mushrooms
1 large shallot, chopped (¼ cup)
½ tsp dried thyme
1 lb. asparagus ends, trimmed
½ cup chicken broth
1/3 cup Marsala cooking wine
Evenly season pork chops, on both sides, with ½ teaspoon salt and ¼ teaspoon ground black pepper.
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.
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 ½ minutes or until fork-tender. Set aside.
Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on dinner plates; top with wine sauce. Serve with asparagus and, if you like, rice.
*** Laura thickens the mushroom/broth/wine sauce with a mixture of flour and water.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
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