A delightful dish featuring tender pork chops paired with a medley of asparagus and mushrooms in a flavorful sauce.
Heat olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the pork chops to achieve a good sear.
Add the pork chops and sear on both sides until golden brown.
Avoid overcrowding the skillet to ensure even browning.
Remove the pork chops from the skillet and set aside.
Keep the pork chops covered to retain their warmth.
In the same skillet, add shallots and garlic, cooking until fragrant.
Stir constantly to prevent the garlic from burning.
Deglaze the skillet with white wine, scraping up any browned bits.
The browned bits add depth to the sauce's flavor.
Add Worcestershire sauce, beef broth, thyme, salt, and pepper, stirring to combine.
Taste the sauce and adjust seasoning as needed.
Return the pork chops to the skillet and simmer covered for 20 minutes.
Ensure the pork chops are submerged in the sauce for even cooking.
Add asparagus and mushrooms to the skillet, cover, and cook for 8 minutes.
Cut the asparagus into even lengths for uniform cooking.
Mix cornstarch with a small amount of water and stir into the sauce to thicken.
Add the cornstarch mixture gradually to avoid lumps.
Serve the pork chops with the asparagus and mushrooms, garnished with fresh thyme if desired.
Pair with a side of rice or mashed potatoes for a complete meal.
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