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Rating: 4 stars
64 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 3

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.

Michele Powers
Recipe by Cooking Light April 2007

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; calories from fat 25%; fat 6.8g; saturated fat 2.5g; mono fat 2.9g; poly fat 0.6g; protein 27g; carbohydrates 15.4g; fiber 1.1g; cholesterol 67mg; iron 2.1mg; sodium 299mg; calcium 44mg.
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