230
calories per serving
Total
time 25 minutes
Makes 4 Main-Dish Servings
4 boneless
pork loin chops, ½ inches thick (4 oz. each), trimmed of fat
Salt and
pepper
3 tsp.
olive oil
1 package
(10 oz.) sliced cremini or white mushrooms
1 large
shallot, chopped
½ tsp.
dried thyme or 114 tsp. fresh thyme leaves
1 lb.
asparagus, ends trimmed
½ cup
reduced-sodium chicken broth
1/3 cup Marsala wine
1. Season pork chops, on both sides, with ½
teaspoon salt and V4 teaspoon freshly ground black pepper.
2. In 12-inch nonstick skillet on medium, heat 2
teaspoons oil 1 minute. Add chops, and cook 6 minutes, or until browned on
outside and still slightly pink in center, turning over once. Transfer to
platter; keep warm.
3. In same skillet, heat remaining oil 1 minute.
Add mushrooms, shallot, and thyme; cook 5 minutes, or until mushrooms are
browned and shallot is softened.
4. Meanwhile, place asparagus on glass plate with
2 tablespoons water; cover and microwave on High 3 minutes, or until
fork-tender. Set aside.
5. Add broth and wine to mushroom mixture; cook 2
minutes. Place chops on plates; top with wine sauce. Serve with asparagus and,
if you like, rice.
Each
serving without rice
about 29 g protein, 6 g carbohydrate, 9 g total fat (2 g saturated), 3 g fiber,
67 mg cholesterol, 460 mg sodium.
