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.
I made this the other night and was not at all impressed by the flavors. I did however use Sherry instead of Marsala wine. I will try making this again using the Marsala as there have been so many good reviews. Another thing I found was I tried to follow the cooking times for the pork and 4 mins was just not enough time on each side. I had to let it cook more in the sauce.
Made this last evening and liked the recipe very much. I only cooked 2 pork chops, but made the sauce according to the recipe. Served the pork with brown rice, summer squash, and green salad. I used Marsala wine and enjoyed the flavor.
Will make this again!
Saw this recipe highlighted on the myrecipes website and decided to thaw out pork chops, since I already had everything, except for the shallots & fresh thyme. I doubled the recipe & used onions and dried thyme. It was full of flavor for a quick weeknight meal - my family loved it!