Directions

1. Heat oil in a NanoBond skillet over medium high heat.

2. Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.

3. Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.

4. Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.

5. Add the Marsala wine and cook for 1 minute stirring frequently.

6. Add the of stock, bringing it to a boil then simmer for 6-7 minutes.

7. Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.

8. Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.

9. Serve the chops bathed in the delicious sauce.