Pork Chops Marsala

4	(4-ounce) boneless pork loin chops, trimmed of fat
1/2 teaspoon(s)	salt
1/4 teaspoon(s)	ground black pepper
3 teaspoon(s)	olive oil
1 package(s)	(10-ounce) sliced cremini or white mushrooms
1 large	shallot, chopped
1/2 teaspoon(s)	dried thyme or 1 1/2 teaspoon fresh thyme leaves
1 pound(s)	asparagus, ends trimmed
1/2 cup(s)	reduced-sodium chicken broth
1/3 cup(s)	Marsala Wine

Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 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 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. 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.