Pork Chops Marsala

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons bottled garlic minced
• 1 cup less-sodium chicken broth fat-free
• 6 tablespoons flour all-purpose divided
• 2 teaspoons thyme leaves fresh chopped
• 0.3 cup marsala wine dry
• 8 ounce pre mushrooms 
• 16 ounce center-cut loin pork chops boneless ( 1/)
• 0.3 teaspoon salt 
• 0.3 cup shallots minced ( 2)

Equipment

• frying pan
• whisk

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray.
3. Add pork to pan; cook 4 minutes on each side or until browned.
4. Remove pork from pan.
5. Add shallots, garlic, and mushrooms to pan; saut 3 minutes or until moisture evaporates.
6. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well.
7. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
8. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat.
9. Sprinkle with salt and pepper.