Pork Chops Marsala

• We tried this recipe from "Cooking Light" tonight.
• 
  
• serves 4 ( 5 points)
• 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  Marsala wine or dry sherry
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper

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.