This recipe is quick enough for a weeknight meal yet it's delicious and more healthy than not. It's not like my chicken marsala, which has more of a restaurant quality and takes more time, where I pound the chicken thinly, dredge it in flour and make a very thick marsala sauce with a nice amount of butter. This is a quicker version so if you want to thicken it up a bit just add a little cornstarch/water mixture to your sauce before pouring it over your meat. I don't mind the thinness because I just look at it as a variation of the other marsala and appreciate it for that. You may also want to double up on the sauce.
4 boneless pork loin chops (I used on the bone and it was still great)
1 8oz pkg sliced cremini or special blend mushrooms
1 large shallot, chopped
1/2 tsp dried thyme
1/2 cup of reduced sodium chicken broth
1/3 cup marsala wine
Whole grain brown rice
Season pork chops on both sides with salt and pepper. Heat a little oil in skillet, add chops and cook 6 minutes, turning once. Do not overcook. Transfer to plate and keep warm. In same skillet, add a little more oil, add mushrooms, shallots and thyme. Cook until mushrooms are browned. Add broth and wine to mixture, cook for 2 minutes. Place your chops on top of rice, and top with wine sauce.