6 tablespoons all-purpose flour, divided
4 (4 ounce) boneless center cut pork chops (about 1/2 in. thick)
1⁄3 cup minced shallot (about 2)
2 teaspoons bottled minced garlic
1 (8 ounce) package sliced mushrooms
2 teaspoons chopped fresh thyme
1 cup chicken broth
1⁄4 cup marsala wine or 1⁄4 cup dry sherry
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper

Heat a large nonstick skillet over medium-high heat. Place a 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 tbsp.. 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.

Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

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