Pork Marsala

Smoky Marsala wine brings out the woodsy note of the mushrooms.

Yield:

4 servings (serving size: 2 chops, about 1 cup pasta, and 1 tablespoon onions)

Recipe from

Nutritional Information

Calories 495
Caloriesfromfat 25 %
Fat 13.7 g
Satfat 4.5 g
Monofat 6.1 g
Polyfat 1.7 g
Protein 35.9 g
Carbohydrate 49.9 g
Fiber 3.8 g
Cholesterol 126 mg
Iron 4.4 mg
Sodium 651 mg
Calcium 50 mg

Ingredients

1 (9-ounce) package refrigerated angel hair pasta
1 tablespoon butter
3/4 teaspoon salt, divided
1 tablespoon olive oil, divided
1/4 cup all-purpose flour
8 (2-ounce) boneless center-cut loin pork chops (1/4 inch thick), trimmed
1/4 teaspoon black pepper
1/2 cup chopped shallots
1 (8-ounce) package presliced mushrooms
3/4 cup fat-free, less-sodium chicken broth
3/4 cup Marsala wine
1/4 cup chopped green onions

Preparation

Cook the pasta according to package directions, omitting salt and fat. Drain; toss with butter and 1/4 teaspoon salt.

While the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

Place flour in a shallow dish. Sprinkle pork with 1/2 teaspoon salt and pepper; dredge pork in flour. Add half of pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and pork.

Add shallots and mushrooms to pan; sauté 2 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer 2 minutes, stirring occasionally. Return pork to pan; cover and simmer for 3 minutes or until pork is done. Serve the pork mixture over pasta. Sprinkle with onions.

Note:

November 2004