Lamb Chops Marsala With Asparagus

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb loin chops, 1/2 inch thick, trimmed of fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 teaspoons olive oil
• 1 (10 ounce) package mushrooms, sliced
• 1 large shallot, chopped (about 1/4 cup)
• 1/2 teaspoon dried thyme
• 1 lb fresh asparagus, ends trimmed
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup marsala wine

Recipe

• 1 evenly season lamb chops, on both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• 2 in 12-inch non-stick 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.
• 3 in the same skillet, heat remaining oil 1 minute. add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
• 4 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.
• 5 add broth and wine to mushroom mixture; cook 2 minutes. place chops on 4 dinner plates; top with wine sauce. serve with asparagus.