Pork Chop Marsala

[Dee]

4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoon olive oil
1 package sliced cremini or white mushrooms
1 large shallot, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoon fresh thyme leaves
1 pound asparagus, ends trimmed
1/2 cup(s) chicken broth
1/3 cup Marsala wine

Evenly season pork chops, on both sides, with salt, pepper and garlic powder.
In 12-inch nonstick skillet, heat 1 tablespoon oil on medium, 1 minute.
Add chops and cook 6 minutes on each side or until browned on the outside and still slightly pink in the center.
Transfer chops to platter; keep warm.
In same skillet, heat remaining oil 1 minute.
Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Season and set aside.
Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus and, if you like, rice.