Pork Cutlets with Wild Mushroom Marsala is simple, delicious, and under 230 calories per serving. What more could you ask for?
1 tablespoon canola oil, divided
3 (4-ounce) packages exotic mushroom blend
1/2 teaspoon kosher salt, divided
1/4 cup Marsala wine
1/2 cup unsalted beef stock
2 tablespoons heavy whipping cream
3/8 teaspoon freshly ground black pepper, divided
4 (4-ounce) pork cutlets (1/4 inch thick)
How to Make It
Heat a large skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté 8 minutes. Add Marsala; cook 1 minute, scraping pan to loosen browned bits. Add stock; bring to a boil, and cook 2 minutes. Remove pan from heat; stir in cream and 1/8 teaspoon pepper.
Sprinkle cutlets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add cutlets; cook 2 to 3 minutes on each side or until done. Place 1 cutlet on each of 4 plates; top each serving with about 1/2 cup mushroom mixture.
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This was flavorful, but yes you will need to thicken the sauce. I used some shiitake and regular sliced mushrooms as my market didn't carry the "exotic blend" and it was fine. If I make it again, I will season the pork with more than just snp. Thyme and a little garlic or onion powder would be a good add.