PORK CHOPS MARSALA

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray
  • 1/3 cup minced shallots (about 2)
  • 2 teaspoons bottled minced garlic
  • 1 (8-ounce) package presliced mushrooms
  • 2 teaspoons chopped fresh thyme
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup marsala wine or dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  • Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
  • Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
  • Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Notes

Serve with mashed potatoes. Garnish with thyme sprigs, if desired.

Categories: Main Dish  Pork 

Author Credit: Cooking Light, APRIL 2007

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