Pork Marsala Saute

Thumb_sfs_pork_marsala_005_276032

(from Bethany’s recipe box)

Serves 4

Marsala wine comes in several varieties. The sweet variety works best for this recipe.

Source: Cook's Country

Categories: Meat

Ingredients

  • 6 thin-cut boneless pork chops (about 1/2-inch thick), halved and cut crosswise into 1/4-inch pieces
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 8 ounces white mushrooms, quartered
  • 1 small onion, chopped fine
  • 3/4 cup marsala wine (see note)
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped fresh parsley

Directions

  1. Pat pork dry with paper towels and season with salt and pepper. Dredge pork in 3 tablespoons flour, shaking off excess. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate.

  2. Melt remaining butter in now-empty skillet. Add mushrooms, onion, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook until browned, 6 to 8 minutes. Stir in remaining flour and cook until golden, about 1 minute. Whisk in Marsala and broth and simmer until slightly thickened, about 2 minutes. Stir in pork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1 minute. Serve.

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