Author: Sarah Bates | The Chef Next Door
1/3 cup all purpose flour
1/2 teaspoon each garlic powder, salt, black pepper and dried thyme
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 cup chopped onion
2 cloves garlic, grated
8 ounces fresh sliced mushrooms
1/2 cup marsala cooking wine
1/2 cup chicken stock
Fresh thyme for garnish (optional)
For the roasted asparagus:
1 pound fresh asparagus, ends trimmed
2 Tablespoons olive oil
Salt and pepper
3 Tablespoons grated Parmesan cheese
Preheat the oven to 425 degrees.
In a shallow bowl, add the flour, garlic powder, salt, pepper, and dried thyme. Mix to combine. Add the pork chops to the mixture, one at a time, coating all sides. Tap off any excess.
In a large skillet, add the butter and oil over medium high heat. When the butter is melted, add the pork chops. Cook the pork chops until golden brown, then flip and cook until the other side is golden brown. Remove the pork chops from the pan to a plate and set aside.
With the heat on medium, add the onion, mushrooms and garlic to the pan. Allow them just to soften, about 5 minutes, then add the marsala and chicken broth. Use a wooden spoon to scrape up any bits from the bottom of the pan. Allow the mixture to come to a boil then nestle the pork chops and their juices in the sauce. Cover the skillet, turn the heat down to a simmer, and let cook for about 8 minutes.
Place the pork chops on individual plates. Top each with some mushrooms and sauce and serve with the roasted asparagus.
**While the pork chops are cooking, prepare the asparagus. Lay the asparagus on a large sheet pan in one layer. Drizzle the olive oil over the top and toss to make sure all the pieces are coated. Sprinkle with salt and pepper. Roast in the oven for about 12 minutes, until the asparagus is tender. Sprinkle with the Parmesan cheese and place back in the oven until it melts.