Pork Chops Marsala

6 T flour, divided
4-4 oz. boneless center cut loin chops
1/3 cup minced shallots
2 cloves garlic
8 oz. sliced mushrooms
2 tsp. chopped fresh thyme or 1 tsp. dried
1 cup fat-free, less sodium chicken broth
1/4 cup Marsala wine
1/4 tsp. salt
1/4 tsp. pepper

Spray a large non-stick skillet with cooking spray and heat over medium heat. Put 4 T flour in a dish and dredge the pork chops in the flour. Add pork chops and cook 3-4 minutes each side until browned nicely. Remove from pan and set aside.

To the heated pan, add the shallots, garlic and mushrooms. Saute a couple minutes until the moisture evaporates. Add 2 T flour and 2 tsp. thyme to the pan, stir for about a minute.

Mix the broth, Marsala wine, salt and pepper together then whisk into pan. Whisk constantly and bring to a boil then reduce the heat and cook for 2-3 minutes or until thickened.

Put pork chops back in the pan and simmer a couple minutes, turning over to coat the chops with the sauce.

Serving Size: 4 servings: 1 pork chop and about 1/2 cup of the sauce

Number of Servings: 4

Recipe submitted by SparkPeople user LANC92.