I have made Chicken Marsala with great success but never pork...until now. Great recipe! The fresh mushrooms and wine gives this very simple recipe the "elegant" spin!
Ingredients
- 1/3 cup whole wheat flour
- 1/2 teaspoon pepper
- 6 boneless pork loin chops (4 ounces each)
- 1 tablespoon olive oil
- 2 cups sliced fresh mushrooms
- 1/3 cup chopped onion
- 2 turkey bacon strips, chopped
- 1/4 teaspoon minced garlic
- 1 cup Marsala wine or additional reduced-sodium chicken broth
- 5 teaspoons cornstarch
- 2/3 cup reduced-sodium chicken broth
Directions
In a shallow bowl, mix flour and pepper. Dip pork chops in flour
mixture to coat both sides; shake off excess.
In a large nonstick skillet coated with cooking spray, heat oil over
medium heat. Add pork chops; cook 4-5 minutes on each side or until
a thermometer reads 145°. Remove from pan; keep warm.
In same skillet, add mushrooms, onion and bacon to drippings; cook
and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook
1 minute longer. Add wine; increase heat to medium-high. Cook,
stirring to loosen browned bits from pan.
mixture to coat both sides; shake off excess.
In a large nonstick skillet coated with cooking spray, heat oil over
medium heat. Add pork chops; cook 4-5 minutes on each side or until
a thermometer reads 145°. Remove from pan; keep warm.
In same skillet, add mushrooms, onion and bacon to drippings; cook
and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook
1 minute longer. Add wine; increase heat to medium-high. Cook,
stirring to loosen browned bits from pan.
In a small bowl, mix cornstarch and broth until smooth; add to pan.
Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.
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