Pork Chops Marsala with Butternut Squash Casserole

I found this pork chop recipe on a blog somewhere and I have tried in vain to find it again. Luckily I copied and pasted it at the time and it was such a hit that I added it to the recipe binder. The first time I made the pork chops, I paired them with a roasted acorn squash recipe from the same blog. This time we're having roasted butternut squash casserole, which is enhanced with parmigiana-reggiana cheese and cream.

Pork Marsala
3-5 thinly sliced pork chops
2-3 shallots, sliced into thin rings
Marsala cooking wine
Olive oil
Salt and pepper

Start the shallots in a saute pan with olive oil. When they begin to look clear and slightly golden, add the pork chops. Saute for 3-4 minutes on each side, adding salt and pepper when you flip them. Remove the pork to a plate and keep warm in the oven while finishing the sauce. Add 1/2 cup Marsala wine to the pan and cook it down until it reduces by at least half. When sauce is ready, serve pork by placing chops on a plate and drizzling with sauce.