Pork Marsala Saute
(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
-
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.
-
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.