Fruited Pork Marsala
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min. Cook Time: 20 Min. Marinate: 15 Min. What you need:
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+ 4 butterfly pork chops, cut 1/4-in. thick
+ 1 c. water, boiling + 1/3 c. mixed dried fruit + 3 Tbsp. flour + 1 Tbsp. butter + 1/3 c. chicken broth + 3 Tbsp. marsala wine + 1 Tbsp. cornstarch + 1/8 tsp. ground cloves What to do:
1. In a small bowl pour boiling water over dried fruit. Let stand 15 min.; drain well. Set aside.
2. Lightly pound chops with meat mallet. Dredge chops in flour and brown in butter in large skillet over medium-high heat. Add 1/3 c. chicken broth and 3 Tbsp. Marsala. Cover tightly and simmer over low-heat for 8-10 min. Remove pork and keep warm, reserving pan drippings in skillet. 3. Combine 1/4 c. chicken broth, water, 1 Tbsp. Marsala, cornstarch and cloves; mix well. Gradually add to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Add fruit to sauce; cook until heated through. Serve sauce over chops. * Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com Nutritional information:
Calories: 220; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 15g; Fiber: 1g; Protein: 20g; Sodium: 210mg;
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