Pork Chops Marsala

I found the Marsala recipe below in the Meals in Minutes issue put out by Cooking Light Magazine and just had to try it. It was everything it was cracked up to be and I struggled to refrain from devouring the sauce directly from the pan! The Beanpole and I joked that if we weren't already married this meal (minus the brussel sprouts for him!) would have inspired a proposal. Even if you think you don't like them, you must try the recipe here. It's so easy and even more delicious.



Pork Chops Marsala (serves 4)
6 tbsp all-purpose flour, divided (1/4 cup, plus 2 tbsp)
4 (4oz) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
1 (8oz) package presliced mushrooms (I used portabella, but any will do)
2 garlic cloves, minced
2 tsp chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry (I used sherry)
1/4 tsp salt
1/4 tsp freshly ground pepper

-Heat a large nonstick skillet over medium-high heat. Place 1/4 cup of flour in a shallow dish and dredge pork in flour. Coat pan with cooking spray. Add pork to pan, cook 3-4 minutes on each side until browned. Remove pork from pan.
-Add shallots, mushrooms, and garlic to pan; saute 3 minutes or until moisture evaporates. Add remaining flour and thyme to pan; cook 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 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.