Ingredients

6 tablespoons all-purpose flour, divided

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

Cooking spray

1/3 cup minced shallots (about 2)

2 teaspoons bottled minced garlic

1 (8-ounce) package presliced mushrooms

2 teaspoons chopped fresh thyme

1 cup fat-free, less-sodium chicken broth

1/4 cup Merlot or Marsala wine

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation

* 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.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Nutritional Information: 242(25% from fat) calories; 6.8g (sat 2.5g,mono 2.9g,poly 0.6g) fat; 2.1mg iron; 67mg cholesterol; 44mg calcium; 15.4g carbohydrates; 299mg sodium; 27g protein; 1.1g fiber.

Cooking Light