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

Recipe by Cooking Light November 2004


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

495 calories; calories from fat 25%; fat 13.7g; saturated fat 4.5g; mono fat 6.1g; poly fat 1.7g; protein 35.9g; carbohydrates 49.9g; fiber 3.8g; cholesterol 126mg; iron 4.4mg; sodium 651mg; calcium 50mg.