D-elicious with a capital D! This one comes from March 2008 Good Housekeeping.
4 boneless pork loin chops (1/2 inch thick)**
3 tsp. olive oil
1 pkg sliced portabello or button mushrooms
1/4 of medium onion finely diced
1/2 tsp. dried thyme (again - great spices/herbs from Penzey's)
1/2 c. chicken broth
1/2 c. Marsala Wine***
Season Pork Chops evenly with salt and pepper. In a nonstick skillet, heat 2 tsp. of olive oil on medium heat. Add chops and cook until lightly browned and cooked throughout, only turning once. Transfer to a plate and keep warm.
In the same skillet, add the remaining 1 tsp. of olive oil. Add mushrooms, onions and thyme. Cook about 5 minutes. Add broth and Marsala. Cook another 2 minutes. Plate pork chops and top with sauce. Serve with asparagus.
This is how I do asparagus and it always turns out great and it's easy.
Wash Asparagus. Take one piece and hold both ends, bend and let it snap naturally. Where it snaps, trim all asparagus to that length. Place in skillet with enough water to cover the bottom of the pan and about 1/2 up on the asparagus. Cook for about 5 minutes. It will turn a brighter shade of green and get tender pretty quick. Don't overcook it or it will be mushy. I then drain the water, add just a speck of butter and toss with salt and pepper.
**For the pork chops, I used the thin pork chop cutlets from Publix (probably only about 1/4 inch thick). There were 5 in the package and probably only took about 5 minutes total to cook.
***I have never used Marsala wine or bought it. I used a Marsala sauce from Buckhead Gourmet that Alan and I bought last fall. The sauce wasn't that great when we used it as a marinade on a pork tenderloin, but made this sauce fantastic. Alan said I could make this dinner anytime!