Here is a Cooking Light recipe that I want to try...
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 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 a 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.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007