Pork Chops Marsala
A lush but light wine sauce flavors these lean chops, for restaurant-style richness minus the fat and calories.
Ingredients
- 4 main-dish servings
- 4 boneless pork loin chops 4 ounces each, trimmed of fat
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 package 10 ounces sliced cremini or white mushrooms
- 1 large shallot chopped
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
- 1 pound asparagus ends trimmed
- 2 tablespoons water
- ½ cup reduced-sodium chicken broth
- â…“ cup marsala wine preferably semi-secco (see tip)
Instructions
- Evenly season pork chops, on both sides, with salt and pepper.
- In nonstick 12-inch skillet, heat 2 teaspoons oil over medium heat.
- Add chops and cook 6 minutes or until browned outside and still slightly pink in center, turning over once.
- (Instant-read meat thermometer should register 145°F.
- ) Transfer chops to platter; keep warm.
- In same skillet, heat remaining 1 teaspoon 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 water; cover and cook in microwave on High for 3 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 alongside.
Notes & Wine Advice
Marsala, Italy’s most famous fortified wine, is available secco (dry), semi-secco (semisweet), and dolce (sweet). Fine is usually aged less than one year, while Vergine e/o Soleras Stravecchio or Riserva is aged at least ten years.
Nutrition values
Calories: 230 kcal