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Pork Cutlets with Wild Mushroom Marsala

Photo: Justin Walker; Styling: Cindy Barr
Yield Serves 4
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)

Nutrition Information

  • calories 226
  • fat 9 g
  • satfat 2.8 g
  • monofat 3.9 g
  • polyfat 1.6 g
  • protein 26.9 g
  • carbohydrate 5.4 g
  • fiber 0.9 g
  • cholesterol 84 mg
  • iron 1.6 mg
  • sodium 326 mg
  • calcium 15 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit