Pork Chops Marsala With Asparagus Recipe

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Ingredients:

Serving

4 boneless pork loin chops, 1/2 inch thick , trimmed of fat
1/2 tsp salt
1/4 tsp ground black pepper
3 tsp olive oil
1 (10 oz) package white mushrooms, sliced
1 large shallot, chopped (about 1/4 cup)
1/2 tsp dried thyme
1 lb fresh asparagus, ends trimmed
1/2 cup reduced-sodium chicken broth
1/3 cup marsala wine

Directions:

Evenly season pork chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
In 12-inch non-stick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter, keep warm.
In the same skillet, heat remaining 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 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	351.8 Kcal (1473 kJ)
Calories from fat	80.44 Kcal
		% Daily Value*
Total Fat	8.94g	14%
Cholesterol	122.1mg	41%
Sodium	708.44mg	30%
Potassium	1121.24mg	24%
Total Carbs	16.57g	6%
Sugars	5.41g	22%
Dietary Fiber	3.55g	14%
Protein	44.63g	89%
Vitamin C	10mg	17%
Iron	4.7mg	26%
Calcium	56.1mg	6%

Amount Per 100 g
Calories	84.38 Kcal (353 kJ)
Calories from fat	19.29 Kcal
		% Daily Value*
Total Fat	2.14g	14%
Cholesterol	29.29mg	41%
Sodium	169.92mg	30%
Potassium	268.93mg	24%
Total Carbs	3.97g	6%
Sugars	1.3g	22%
Dietary Fiber	0.85g	14%
Protein	10.7g	89%
Vitamin C	2.4mg	17%
Iron	1.1mg	26%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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