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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pork Marsala Recipe

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This recipe for Pork Marsala is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 fast fry pork loin centre-cut chops
1/2 tsp each salt and pepper
2 tbsp flour
2 tbsp extra-virgin olive oil
1 large shallot (or 1/2 small onion), minced
2 cloves garlic, minced
6 oz button mushrooms, thinly sliced
1/4 tsp dried Italian herb seasoning
1/2 cup sweet marsala wine
1/2 cup sodium reduced chicken broth
1 tsp butter, softened
minced fresh parsley
Directions:
Directions:
Trim pork. Sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp of the flour. In large skillet, heat oil over medium-high heat. Cook pork in batches and turning once until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer t oplate.
Saute shallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper, saute, stirring until golden, about 5 minutes.
Add marsala. Cook until reduced by half. Add broth and 1/4 cup water. reduce heat and simmer until reduced by half, about 2 minutes.
Meanwhile, mash butter with remaining 1 tsp flour, stir into sauce and cook until thickened. return pork to pan. heat through, sprinkle with parsley.

 

 

 

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