4 boneless pork loin chops,1/2" thick(4 oz. ea.) trimmed of fat
3 tsp. olive oil
10 oz.pkg. sliced shiitake mushrooms
1 lg. shallot,chopped
1 tbsp.fresh thyme leaves
1 lb. asparagus,ends trimmed
1/2 c reduced-sodium chicken broth
1/3 c marsala wine

Evenly season pork chops on both sides with 1/2tsp salt and 1/4 tsp black pepper. In a 12" non-stick skillet,heat 2 tsp oil on medium 1 min. Add chops and cook 6 mins or until browned on outside and still slightly pink in the center,turning over once. Transfer chops to platter,keep warm. In same skillet, heat remaining oil 1 min.. Add mushrooms,shallot and thyme;cook 5 mins. or until mushrooms are browned and shallot is softened. Meanwhile,place asparagus in a glass pie with 2 Tbsp. water;cover and cook in microwave on high 3 mins. to 31/2 mins or till fork tender.. Set aside Add broth and wine to mushroom mixture;cook 2 mins. Place chops on 4 dinner plates;top with wine sauce. Serve with asparagus and rice.