Pork Marsala:

• Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
  4 (4 oz. each) 453 g boneless pork loin chops, 1/2" thick, trimmed of fat, salt and freshly ground pepper
• In a 12-inch nonstick skillet, heat 2 teaspoons oil on medium for 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to a platter; keep warm.
  3 tsps. (15 ml) olive oil
• In the same skillet, heat remaining oil for 1 minute. Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened. Add broth and wine to mushroom mixture; cook 2 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.
  1 package (8-10 oz.) (227-284 g) sliced cremini or white mushrooms, 1/4 cup (40 g) shallot, chopped, 1/2 tsp. (0.46 g) dried thyme, 1/2 cup (120 ml) low-sodium chicken broth, 1/3 cup (80 ml) dry Marsala wine, (not sweet)*, 1 tsp. (4 g) cornstarch
• Serve with asparagus or steamed green beans, maybe a side salad and rice.