Pork Chops Marsala

Pork Chops Marsala Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 pork chop and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 25 %
Fat 6.8 g
Satfat 2.5 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 27 g
Carbohydrate 15.4 g
Fiber 1.1 g
Cholesterol 67 mg
Iron 2.1 mg
Sodium 299 mg
Calcium 44 mg

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

Preparation

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.

Note:

Michele Powers,

April 2007
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